This curry is very pleasent and light, we like to make it for lunch. It is traditional Thai curry – sweet-sour and slightly hot. The vegetables in this recipe are not very strict – other vegetables can be used, according to your own preference.
2 ratings
Super easy
30 minutes
40 minutes
4
Ingredients
200 g tofu
1 red onion
1 red pepper
100 g pea pods (if you can’t find them fresh, they can be bought frozen)
300g cherry tomatoes
400 ml of coconut milk
50 g peanuts
5 teaspoons curry paste (can be bought among Asian shelves, it can be red / yellow /… curry paste)
3 teaspoons of tamarind paste (if not available, lime can be used as a substitute)
3 teaspoons sugar
360 g of jasmine or basmati rice
Instructions - Yellow Curry
Put the rice into a smaller pot and pour about twice as much water. Let cook for about 20 minutes until the rice is ready
Open the tofu and cut into two halves. Take a kitchen towel and lightly press on the tofu (on both sides). This way we will extract excess water from the tofu, and thus tofu will be more crunchy. Cut the tofu into smaller cubes. Pour into a deeper pan or a pot and add vegetable (ideally coconut) oil. Roast tofu for 5-10 minutes and stir here.
Add 400ml of coconut milk, 400ml of water, 5 teaspoons of curry paste, 3 teaspoons of tamarind paste (or 1/2 lime), 3 teaspoons of sugar to the pot. Wait until it boils, in the meantime cut the pepper into smaller pieces. Put peppers, cherry tomatoes and pea pods into the pot. Let cook for 20 minutes.
Finally, add the red onion, cut into half-circles, then let cook for additional 3 minutes. Taste and possibly add sugar, salt or tamarind (lime) according to personal preferences.
When serving, sprinkle with finely crushed peanuts and serve with rice