This hot and sour, salty and sharp curry has more than a whiff of Thai flavour and will warm the cockles on a chilly day
At this time of year, in the tunnel between the last heat of summer and the uncompromising cold of winter (let’s call it autumn?), I just want to eat curry. But not the oily, rich sort that needs to be mopped up with naan. Instead, I want something sharp, fresh, hot, sour and salty that will make me feel alive – such as today’s recipe, which borrows flavours from Thai cooking. It’s packed with chilli, ginger, turmeric and lime, with tofu and coconut thrown in to round things out. I hope it will awaken your senses, clear your sinuses and put a hop in your step and a skip in your hop.
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