Red Curry Thai Style with Tofu and Vegetables

Ingredients

• 300 g long‑grain rice
• Salt
• 600 g natural tofu
• 2 red bell peppers
• 1 ripe Mango
• 1 onion
• 1.5 cm fresh ginger
• 1 Garlic clove
• 2 tbsp sesame oil
• 1.5 tbsp red curry paste
• 6 lime leaves
• 450 ml coconut milk
• a splash of lime juice

Instructions

1. 1.

   Cook the rice in 600 ml of boiling salted water.

2. 2.

   Meanwhile cut the tofu into 1.5 cm cubes. Wash the peppers, halve them, remove seeds and white membranes, and slice into strips. Peel the mango, cut the flesh away from the pit, and divide into bite‑sized pieces.

3. 3.

   Peel the onion and cut into thin strips. Peel and finely chop ginger and garlic.

4. 4.

   Heat oil in a wok and fry tofu until golden all sides. Remove, set aside, then sauté garlic with ginger, onion, and peppers. Stir in curry paste, halve lime leaves, add them, and cook briefly. Deglaze with coconut milk and simmer over medium heat for 5–7 minutes. Mix in tofu and mango, season with lime juice. Serve over cooked rice.