Ingredients
- 200 g Tofu
- 1 Onion Sliced
- 1 Inch Ginger Grated
- 3 Cloves Garlic Grated
- 2 tbsp Peanut Butter Unsweetened
- 1 tsp Turmeric
- 2 tbsp Chilli Paste or Sambal Oelek
- 2 tsp Lemon Juice
- 3 Kefir Lime Leaves
- 1 Can Coconut Milk
- 1 Can Water Same quantity as coconut milk
- 1 tbsp Sugar Skip if peanut butter is sweetened
- 1 Carrot Sliced
- 1 Bell Pepper
- Salt
- 1 tbsp Oil To shallow fry tofu
- 1 tsp Cumin Powder Optionally roasted
- 1 Inch Galangal Optional
- 2 tbsp Penang Curry Paste Optional
- 1 Bay Leave Optional
Instructions
- Cut tofu into small cubes and shallow fry them till golden brown and set aside.
- Heat up olive oil in the same pan, add bay leave, onion, ginger and garlic and saute for 5-6 minutes.
- Add turmeric, cumin powder and sliced galangal and kefir lime leaves and stir everything together.
- Add peanut butter and chilli paste and mix everything together and saute on medium for 2-3 minutes until oil is released.
- Add coconut milk and water to the pot along with lime juice and sugar and salt.
- Add carrots and bell pepper and tofu and bring the curry to boil.
- Simmer on medium heat for 10-15 minutes.
- Garnish with fresh basil leaves and serve hot with white or brown rice!
Notes
- We usually make this without adding any pre-made curry paste, but you can add any kind of paste you like (Penang/Red/Green) and make different curries using the same recipe.
- You can replace lime juice with lime peels, lime juice or lemon juice.
- Bay leave is an unusual ingredient for thai curry but it gives an amazing flavor.
- This is a vegan and low carb recipe but you can replace tofu with paneer or chicken as per your preference.
