Cut the Tofu into cubes. Add Corn Starch and a little Salt to the Tofu and mix with a light hand until the Tofu is well coated.
Add 1 tbsp Oil to a non stick skillet, once hot add the Tofu and cook on all sides until crisp. Keep aside
To a power blender add: Lemongrass, Garlic, Shallot, Galangal, Turmeric, Bird eye chillies, Coriander Stalk, little water and blend to a coarse paste
Add Oil to a heavy bottom pan. Once hot, add the paste you just made. Sautee for a couple minutes then add 2 tbsp of Water. Cover and cook on a low flame for 2-3 minutes until the oil releases from the paste
Add Coconut Milk and bring to a simmer. Continue to simmer for 5-6 minutes on a low flame until all the flavors are well incorporated. Strain the liquid.
Transfer the Curry back to the pot, add Salt and Palm Sugar and bring to a simmer. Add the Baby Corn and simmer until cooked.
Add lime juice, fresh Basil, Tofu and bring to a gentle simmer. Add the Coconut Cream, stir well and serve with Rice.