Freitag, 16. Oktober 2020
Thai-Indian Curry
sweis, 02:45h
- 400g smoked tofu, cubed
- 1 tbsp coconut oil
- 3 onion, finely chopped
- 6 garlic cloves, crushed
- 5cm tbsp freshly grated root ginger
- 1 red chilli, finely chopped
- 3 tbsp Thai red curry paste
- 2 tbsp tomato puree
- 3 tbsp peanut butter
- 1 tbsp indian curry powder
- 1 tbsp turmeric
- 1 tbsp. soft light brown
- 250 ml coconut milk
- 2 red peppers, cubed
- mushrooms
- beans
- small can of bamboo shoots
- lime juice
- cliantro
(1) Put the onion, garlic, ginger, chilli, Thai red Curry Paste, tomato puree,peanut butter, curry powder, turmeric and brown sugar into a foodprocessor and pulse until smooth.
(2) Heat coconut oil in pan and fry beans until soft, remove from pan
(3) Fry paste until flavour develops. Add tofu cubes and pepper cubes, fry
(4) add coconut milk, mushrooms, bamboo, beans, simmer
(5) add fish sauce and lime juice for flavour
(6) serve with fresh cilantro leaves
- 1 tbsp coconut oil
- 3 onion, finely chopped
- 6 garlic cloves, crushed
- 5cm tbsp freshly grated root ginger
- 1 red chilli, finely chopped
- 3 tbsp Thai red curry paste
- 2 tbsp tomato puree
- 3 tbsp peanut butter
- 1 tbsp indian curry powder
- 1 tbsp turmeric
- 1 tbsp. soft light brown
- 250 ml coconut milk
- 2 red peppers, cubed
- mushrooms
- beans
- small can of bamboo shoots
- lime juice
- cliantro
(1) Put the onion, garlic, ginger, chilli, Thai red Curry Paste, tomato puree,peanut butter, curry powder, turmeric and brown sugar into a foodprocessor and pulse until smooth.
(2) Heat coconut oil in pan and fry beans until soft, remove from pan
(3) Fry paste until flavour develops. Add tofu cubes and pepper cubes, fry
(4) add coconut milk, mushrooms, bamboo, beans, simmer
(5) add fish sauce and lime juice for flavour
(6) serve with fresh cilantro leaves
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