Malaysian coconut curry

Malaysian coconut curry

Tags

Curry
Malaysian

Cook

Ingredients

  • 200g rice
  • 1 block tofu
  • 1 tbsp curry paste
  • Pinch of white pepper
  • 2 lemongrass stalks
  • 2 red chillies
  • 5 garlic cloves
  • 3cm ginger, chopped
  • 3 shallots, chopped
  • 1 tsp turmeric
  • 50g creamed coconut, chopped
  • 500ml vegetable stock
  • 1 carrot, thinly sliced
  • 1 bell pepper, diced
  • 1 courgette, thinly sliced
  • 30ml rice vinegar
  • 3 kaffir lime leaves
  • 2⁄3 cinnamon stick
  • 2 star anise
  • 1 tbsp soy sauce
  • 30g tamarind paste
  • Handful coriander, chopped

Steps

  1. Drain and press the tofu. Clean and cook the rice.
  2. Rip the tofu into pieces. In a bowl toss the tofu in cornstarch, curry powder and white pepper.
  3. Heat oil in the frying pan, fry the tofu pieces until golden-brown and crispy. Set aside.
  4. Bash the lemongrass with a rolling pin, remove the outer layers, then chop the core finely.
  5. Put the garlic, chillies, lemongrass, ginger and shallots in a food processor to form a paste. Loosen with water.
  6. Heat the oil in the wok. Add the curry paste, turmeric and tamarind and stir for a few minutes.
  7. Add the onions and cook, stirring for 5 minutes.
  8. Add the tofu to the pan, stir to coat in curry paste.
  9. Add the lime leaves, cinnamon, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
  10. Lower to a simmer and cook for 20 minutes.
  11. Add carrot and cook until slightly softened. Add bell pepper and simmer for a few minutes.
  12. Add courgette and cook until just tender.
  13. Serve over rice and scatter with coriander.