An 'Oh baby' kind of moment

Pineapple, tofu and brocolli curry

'Oh baby' indeed! Pineapple and coconut milk provide a sweet note to this speedy flavour-packed dish made with a Laotian style curry paste.  The curry paste does have a lot of ingredients but it makes more than you need, so why not freeze the rest for another occasion and believe me once you’ve tried this, that occasion won’t be far off.

Serves 4

For the curry paste

1tsp cumin seeds, lightly toasted

2tsp coriander seeds, lightly toasted

1 lemongrass stalk, hard outer leaves removed, chopped

1tbs chopped galangal (if using dried soak in hot water for 10 minutes)

1 lime grated zest and juice only

1tbs finely chopped garlic

1 large shallot, chopped

3tbs chopped coriander stems

1tsp ground turmeric

1tbs chopped fresh ginger

3-4 red Thai or bird’s-eye chillies

2tsp yellow bean sauce or paste

1tbs medium curry powder

2tbs vegetable oil

For the pineapple, tofu and brocolli curry

2 tbs groundnut or vegetable oil

3tbs curry paste (from above)

400g/14oz tofu cut into 2.5cm/1 inch cubes

200g/7oz broccoli florets

1tbs light soy sauce

1tbs yellow bean sauce or paste

1tbs sugar

4 kaffir lime leaves

500ml/18fl oz coconut milk

1 small pineapple, peeled and diced

4 spring onions, cut into 2.5cm/1in pieces

handful basil leaves, plus extra to garnish

300g/11oz rice stick noodles

For the curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen.

For the pineapple, tofu and broccoli curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the tofu and broccoli and cook for 2-3 minutes, then add the soy sauce, yellow bean sauce, sugar and kaffir lime leaves. Stir for a minute.

Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes.

In a separate saucepan add the noodles and cover with boiling water.  Leave for 3-4 minutes

Add the spring onions and basil leaves to the curry and cook for a couple of minutes.

Drain the noodles, then divide between 4 serving bowls.

Spoon the curry over the noodles using all the sauce, garnish with a sprig of basil and serve.