Preparation time: 25 minutes
Servings: 4
Do you think that vegetarian means bland and boring? This recipe will prove you otherwise! Try this flavourful red curry with vegetarian chicken (yes, it does exist!) and tofu.
INGREDIENTS
- 500g firm tofu
- 400ml coconut cream
- 180g vegetarian chicken
- 50g red curry
Vegetables:
- 100g Thai eggplant
- 200g small Thai eggplant
- 100g sugar snaps
- 2 spring onions
- 2 small red onions
- 1 lemongrass
- 1 red bell pepper
- 1 lime
- 1 rawit pepper
- ½ tsp sugar
- Handful of Thai basil
Garnish:
- Coriander
PREPARATION
Cut the tofu into cubes and the vegetarian chicken into strips. Cut the rawit pepper into rings and the red onions into chunks. Remove the green part of the lemongrass and bruise the white part with the back of a large knife. Cut the bell pepper into strips of 1 cm. Cut the large eggplant into part. Cut the lemon in half. Use one half for garnish and one half for the juice.
Heat oil in a pan. Bake the tofu cubes on all sides until they’re golden brown. Put it aside. Heat oil in the pan again. Add the onions and fry them until they’re translucent. Add the two different-sized eggplants, lemongrass, vegetarian chicken and curry paste. Fry it for a little while, then add the coconut cream.
Turn down the heat and add the rest of the vegetables. Add the lime juice. Cover the pan with a lid and simmer for 15 minutes. Stir every once in a while.
Cut the coriander into chunks and spread it over the curry.