Instructions: Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Add the bean curd and simmer for a further 10 minutes.

Add the lime juice, thick coconut milk and sugar and cook for another 3-4 minutes. The sauce should reduce and thicken.

Serve with steamed fragranced rice and sprinkle with chopped coriander and red chillies.

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