Curry rouge de Tofu à la Thaïlandaise
Serves : 2 people
Preparation : 30 minutes
Cooking : 20 minutes
Ingredients
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8.8 oz of tofu fresh in brine
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3.5 oz of green pea You can substitute or add other vegetables in place of the peas: eggplant, bell peppers, potatoes…
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1.8 oz of red curry paste You can find it already prepared, and with varying levels of spiciness to suit your taste
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1 white onion
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6.8 fl oz of coconut milk
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2 garlic
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1 lime
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1 ginger about the size of a thumb
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1 lemongrass about one tbsp once chopped
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4 fresh cilantro Optional—I love it!
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1.8 oz of pecans optional, to give your curry a crunchy texture
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1 frying oil peanuts, sunflower seeds…
Instructions
Peel and chop the onion into small pieces; peel the ginger and garlic, then mince them finely; rinse and slice the lemongrass into rounds. Cut the tofu into cubes about the size of a large dice. Rinse and finely chop the cilantro.
Heat the oil and sauté the tofu and onion over high heat for a few minutes, turning frequently, until the tofu begins to brown.
Add the curry paste, sauté for a minute, then add the vegetables, garlic, ginger, and lemongrass; stir briefly, then reduce the heat.
Pour in the coconut milk and simmer over low heat for 5 minutes. Once cooked, add the lemon juice and the coarsely chopped pecans, and give it a stir.
Before serving, sprinkle with chopped fresh cilantro.
Notes
Serve this delicious red curry tofu with Thai rice.