Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.

Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.

In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.

Add the potatoes and tofu and coat in the paste.

Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.

Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.

Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.

Add the lime zest to the paste.