Thai Curry With Jasmine Rice And Tofu
- 20050200 g jasmine rice
- 414 tablespoons sesame oil toasted
- 307.530 g ginger
- 61.56 stalks lemon grass
- 102.510 kaffir lime leaves
- 20.52 lemons for juice
- ½0.125 ½ bunch coriander fresh
- ½0.125 ½ bunch Thai basil or Italian basil
- 30.753 carrots
- 10.251 sweet potato
- 10.251 red bell pepper
- 12030120 g sugar snap peas
- ¼0.0625 ¼ cauliflower
- ¼0.0625 ¼ Chinese cabbage
- 600150600 ml coconut milk
- 20050200 g tofu
- 20.52 tbsp sunflower oil
- 5012.550 g mung bean sprouts
- 5012.550 g bean sprouts
Wash the rice and drain well. Bring the rice with 320 ml of water to a boil and cook for 10 minutes.
Remove from heat and allow to swell covered for 10 minutes. Remove the lid, stir the rice and sprinkle with sesame oil and salt.
Peel the ginger root and combine with the remaining ingredients (except the herbs) with 50 ml of water in a blender until finely blended. Then briefly cook the herb puree.
Peel the carrot and cut into thin slices. Peel the sweet potato and cut into thin sticks. Clean, wash and cut the peppers into thin strips lengthwise.
Shell the sugar snap peas. Divide the cauliflower into small florets. Cut the cabbage into strips.
In a medium saucepan, heat the coconut milk. Add the prepared vegetables (except Chinese cabbage) and the curry paste to the boiling coconut milk.
Boil the curry briefly, then stir in the cabbage. Remove from the heat and season to taste with salt.
Cut the tofu into slices and fry in a pan of hot oil on both sides with a little salt. Then keep the tofu on a low heat until nice and crispy.
To serve, add the rice in a separate bowl. Place the curry in a deep plate or shallow bowl, place the tofu sideways into the curry and garnish with sprouts.