I love tofu, and now I've discovered I love thai green curry so this really is a match made in heaven. The only problem is that sometimes tofu doesn't like to cooperate, resulting in sloppy messes or gross squelchy textures. So for this recipe the tofu really needs to be dry fried to prevent it from turning in to thai green tofu scramble (although I suppose that might be nice!). There are some excellent instructions for how to dry fry here and for some reason I always find tofu easier to use if it's been frozen and defrosted (I'm not sure if you're supposed to do this, but I'm still alive sooo...). Any way I got this recipe from my friend Emma and have adapted it a bit, and I don't think there's any reason to ever try another recipe! It's amazing, her Dad even said he'd pay for it in a restaurant (but then, as she she said, he is her Dad).
For 2 You'll need:
3 small green chilies