Thai Coconut Curry with Vegetables and Rice

First, prepare the curry paste: Peel the ginger and garlic and deseed the chili peppers. Place the peeled ginger, garlic, and cleaned chili peppers into a tall blending container, add all other ingredients for the paste, and blend everything with an immersion blender until a smooth paste forms.

Then cut the tofu into cubes approximately 2 cm × 2 cm. Peel the onion and slice it thinly. Cut the white cabbage and red bell pepper into thin strips.

Now, cook the rice. First, rinse it at least 3 times under running water and transfer it to a pot. Then pour 300 ml of water over it, salt it, and bring it to a boil over high heat. Afterward, reduce the heat to low, cover the pot with a lid, and let the rice simmer for 13–15 minutes. After this time, remove the pot from the heat and let the rice rest under the lid for 5–10 minutes. Then fluff it with a fork.