Start making the green curry paste by preparing a blender. Into the blender, pop in your ground cumin, coriander, fresh ginger, garlic, kaffir lime leaves, coriander, shallots, lemon grass, green thai chillies and salt. Followed by a big glug of water. Blend and whiz until a smooth paste is created.
Scoop the paste into a pan with oil and turn the heat to medium. Let the heat release the flavours and cook for a few minutes
Add in your can of coconut milk, fill the can with water halfway and pour this in too. Stir and season with salt. Bring to the boil
Cut your tofu into squares and put into a mixing bowl. Sprinkle over cornflour and then fry until golden and crispy
Turn the heat down on your thai curry and then squeeze the juice from one lime and stir. Add in your mangetout, slices red chilli and thai basil. Cook for five more minutes
Serve with fresh lime and your tofu on the side. Enjoy!