Thai Coconut Curry with Vegetables and Rice

4 SERVINGS

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INGREDIENTS

200 g soft natural tofu
1 large yellow onion (approx. 100 g)
½ head of white cabbage (approx. 150 g)
½ larger red pepper (approx. 100 g)
150 g white jasmine rice in dry state
3 tablespoons rapeseed or sunflower oil
400 ml coconut milk
300 ml vegetable broth (can be replaced with water)
Zest of 1 medium lime (finely grated) + juice of 1 medium lime
2 stalks of spring onion (2× approx. 20 g)
1 handful of fresh coriander
3 tablespoons soy sauce with reduced salt
1 tablespoon cornstarch
Salt
Pepper

INGREDIENTS FOR CURRY PASTE

40 g fresh ginger
4 cloves of garlic
5 fresh chili peppers
Zest of 1 small lemon (finely grated) + juice of 1 small lemon
2 tablespoons sunflower oil

INGREDIENTS FOR TIP

Spring onion
Coriander
Chili flakes

INSTRUCTIONS

1
First, prepare the curry paste: Peel the ginger and garlic, and remove the seeds from the chili peppers. Place the peeled ginger, garlic, and cleaned chili peppers into a tall mixing container, add all the other ingredients for the paste, and blend everything with a hand blender into a smooth paste.
2
Then cut the tofu into cubes about 2 cm × 2 cm in size. Peel the onion and slice it into thin strips. Cut the white cabbage and red pepper into thin strips.
3
Now start cooking the rice. First, rinse it under running water at least 3 times and transfer it to a pot. Then pour 300 ml of water over it, add salt, and bring it to a boil over high heat. Then 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 to make it fluffy.
4
While the rice is simmering, prepare the curry itself. Take a pan and heat 3 tablespoons of oil in it over medium heat. Then add the diced tofu and onion to the pan and sauté for 3–4 minutes over medium heat. Next, add the sliced white cabbage and pepper, the prepared curry paste, salt, and pepper, and sauté everything for another 4–5 minutes over medium heat. Then add the coconut milk, vegetable broth, lime zest, and juice, mix everything, and bring the whole mixture to a boil over high heat. Then reduce the heat to medium and cook the contents of the pan for 14–15 minutes until the vegetables are tender.
5
Meanwhile, finely chop the spring onion and coarsely chop the coriander.
6
After 14–15 minutes of cooking the mixture in the pan, take a small bowl, mix the soy sauce and cornstarch in it, pour the resulting mixture into the pan, stir, and cook everything for another 1–2 minutes over medium heat until the mixture thickens. Then remove the pan from the heat, stir in the chopped spring onion and coriander, and season the final mixture with salt.
7
Divide the finished curry into 4 portions and serve with steamed rice.

Tip

TIP: Serve the curry sprinkled with chopped spring onion, fresh coriander, and chili flakes.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.