Yellow curry with tofu
- Serves: 10
- Prep time: 30 MIN
- Cooking time: 30 MIN
- Type of food: Lunch
Ingredients
Sauce
-
70 ml peanut oil
-
3 onions, finely sliced
-
150 g yellow curry paste
-
400 ml coconut milk
-
3 potatoes, scrubbed and cut into 1 cm pieces
-
500 g fresh green beans, cut into 1 – 2 cm
-
500 g Lunter Natural Tofu, drained, pressed, and cut into 1cm cubes
-
35 ml soy sauce
-
10 g brown sugar
-
70 ml broth
-
15 g cornstarch
-
salt, to taste
-
10 g fresh cilantro, chopped
-
cooked rice
Instructions
Sweat the onion in some peanut oil for about 5 minutes.
Stir in the curry paste. Cook it with the onion for about a minute, stirring often.
Stir in the coconut milk, potato, green beans, soy sauce, and brown sugar.
Bring the liquid to a boil, lower the heat, and cover the pot.
Allow the curry to simmer, covered, for about 20 minutes, until the potato and green beans are soft.
While the curry simmers, fry the tofu in some peanut oil for about 10 minutes, flipping it once or twice, until the pieces are browned on multiple sides. Drain the Tofu.
When the curry has finished simmering, remove the lid and stir in the tofu.
Stir the cold water and cornstarch together in a small bowl or cup.
Stir the cornstarch mixture into the curry. Let it continue simmering for about a minute, until thickened slightly.
Remove the pot from heat. Taste-test the curry and season it with salt to taste.
Sprinkle with cilantro and serve over rice.
