Thai curry with fried tofu and basmati rice
Warm the casserole over medium heat. Once it’s hot, add a little coconut or olive oil.
Cook the onion, 4 gloves garlic, 20 gr ginger, lemongrass and the red pepper for 2 minutes, until the onion has softened and is turning translucent and the herbs are slightly toasted.
Add the carrot and paprika and cook until almost tender. Add the zucchini and two teaspoons of curry paste. Are you a fan of spicy food? Add another teaspoon.
Stir the vegetables for a short moment in the curry paste.
Stir in the coconut milk with some water, cover and let everything simmer until the vegetables are ready. Scatter with freshly ground coriander, pepper and sea salt.
Mix 4 tablespoons of soy sauce with two tablespoons of sesame oil, the pressed garlic and the grated ginger. Slice the tofu and marinate the cubes for 15 minutes in the sauce.
Heat a little coconut oil in a non-stick frying pan. Fry the tofu until golden and crispy on both sides.
- 2 red onions chopped into chunks
- 5 garlic gloves pressed or minced
- 30 gram ginger finely grated
- 1 red pepper deseeded and chopped into chunks
- 1 lemongrass roughly chopped
- 4 small carrots sliced
- 1 yellow paprika sliced
- 1 red paprika sliced
- 1 zucchini chopped into half-moon chunks
- 2 teaspoons red curry paste taste as you go
- 250 ml coconut milk
- fresh coriander
- 400 gram tofu
- soy sauce and sesame oil