Excerpt. © Reprinted by permission. All rights reserved.
Red Curry And Seaweed Tofu with Crispy Pig's Trotters
(Serves 8)
For the red curry:
6 shallots, peeled and coarsely chopped
4 stalks lemongrass, pounded and finely chopped
5 ounces peeled and finely chopped ginger
1 bulb garlic, cloves peeled and finely chopped
2 red Thai chilis, seeded and finely chopped
1 tablespoon grapeseed oil
2 sticks Chinese cinnamon
1 tablespoon coriander seeds
3 pods star anise
5 ounces red curry paste
