Add in the garlic in a hot pot with heated oil and sauté till fragrant. Then add in the red curry paste, lemongrass puree, onion powder, ginger powder, tumeric and kaffir lime leaves all together.
Cook and stir it occasionally until fragrant for about 1 minutes.
Next add in the coconut milk and water, continue stirring until the curry is boil. Followed by adding in the brown sugar, salt and pepper for taste. Lastly stir in the lime juice and serve with noodles.
Sesame Crusted Tofu:
1 extra-firm tofu
Aquafaba (chickpeas liquid)
1/4 cup Panko bread crumbs
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds
Salt and pepper for taste
Heat 1 tbsp of oil in a frying pan, while waiting place the aquafaba in a small bowl and set aside.
Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl.
Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs. Next fry it on the heated frying pan.