Summary

Ingredients

• 3 shallot (s)
• 1 clove garlic
• 1 piece (s) galangal, approx. 6 cm
• 4 Thai chilli pepper (s), green
• 3 stalks lemongrass
• 2 tablespoon oil, (soybean oil)
• 0.75 teaspoon ¾ cumin powder
• 0.5 teaspoon ½ turmeric powder
• 1 zucchini
• 2 red pepper (s)
• 250 g tofu
• 4 stalks celery
• 10 kaffir lime leaves
• 400 ml coconut milk
• 1 tablespoon soy sauce
• 3 tablespoon lime juice
• 0.5 teaspoon ½ sugar
• 200 g baby corn
• salt

Print Recipe Pin Recipe

Instructions

1. For the curry paste, peel and roughly cut shallots, garlic and galangal. Wash and clean the chilli peppers and coarsely chop the kernels. Cut off the stems and outermost leaves from the lemongrass, finely chop the lower third. Puree all of the chopped ingredients with oil, spices and ½ teaspoon salt in a lightning chopper.
2. Wash and clean vegetables. Quarter the courgette lengthways and cut into 1 cm wide pieces, cut the peppers lengthways into 1 cm wide strips. Cut the corn cobs diagonally into two pieces, cut the celery diagonally into 5 mm thin slices. Chop the tofu into small cubes. Wash the lime leaves and pat dry.
3. Roast the curry paste with 5 tablespoons of coconut milk in a saucepan over medium heat while stirring until the liquid has completely evaporated. Stir in the rest of the coconut milk and lime leaves, season with soy sauce and 2-3 tablespoons of lime juice. Add corncobs and cook covered for 5 minutes over medium heat. Add the remaining vegetables and finish cooking in 12-15 minutes. Add the tofu and let it warm up, season the sauce with salt, sugar and lime juice.
4. Basmati rice or tender spelled go very well with this.