Summary

Ingredients

• 200 g tofu, natural
• 1 medium zucchini
• 1 medium peppers
• 2 medium carrot (s)
• 1 small onion (s)
• 1 clove garlic
• 1 small chilli pepper (s)
• 1 piece (s) ginger, the size a thumb
• 2 teaspoon curry paste, red
• 400 ml coconut milk
• 1 small lime (s)
• 1 tablespoon soy sauce
• salt
• 2 tablespoon olive oil for frying
• Cashew nuts or peanuts

Print Recipe Pin Recipe

Instructions

1. Peel and chop or cut the ginger and garlic. Halve the chilli, remove the core and also cut into small pieces. Cut the tofu into small cubes. Peel the carrots and cut into small pieces with the peppers and zucchini.
2. Heat the oil in a pan and fry the curry paste in it for 1 minute. Add the ginger, garlic and chilli and fry for another 2 minutes. Add peanuts or cashews if you like. Deglaze with the coconut milk and add the vegetables to the pan. Also add the tofu and let everything simmer for about 15 minutes over low heat.
3. Season with the soy sauce and the juice of the lime and season with salt.
4. Jasmine or basmati rice are suitable as a side dish.