Malaysian tofu curry

Malaysian tofu curry

Tags

Vegan
Curry
Malaysian
Tofu

Cook

Ingredients

  • 140 grams Fried Tofu Balls
  • 1 red pepper
  • Broccoli
  • Green beans
  • 3 shallots
  • 6 cloves garlic
  • 4 chillies
  • 2 stalks lemongrass
  • 5 slices galangal
  • 5 cups vegetable stock
  • 1 cup coconut milk
  • 4 kaffir lime leaves
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp fennel seeds
  • 1 tsp turmeric powder
  • 1 cinnamon stick
  • ½ tsp ground nutmeg
  • ½ tsp black pepper
  • 6 cloves
  • 2 star anise
  • 2 bay leaves
  • Rice
  • 3 pandan leaves
  • Coriander

Steps

  1. Mix ingredients from salt onwards in a small bowl.
  2. In the blender add the chillies, shallot, garlic, lemongrass, galangal and 1 tablespoon oil and form a paste.
  3. In the wok add oil. Sauté the chilli paste for five minutes.
  4. Add curry powder mix. Stir fry until everything begins to steam.
  5. Then add in fried tofu balls and bell pepper. Followed by coconut milk, pandan leaves, lime leaves and stock.
  6. Bring to a boil then lower to a simmer for 10-20 minutes, adding beans and broccoli with five minutes to go.
  7. Clean and cook the rice.