Vietnamese curry
Ingredients
- Rice
- 6 cloves of garlic, minced
- 3 shallots, finely diced
- 1 lemongrass stalk, minced
- ½ inch ginger, grated
- 1 tbsp chilli paste
- 1 block tofu
- 1 tbsp cornstarch
- Mushrooms, sliced
- 1 tbsp soy sauce
- 1 carrot sliced
- 1 red pepper
- ½ broccoli cut into florets
- 1 eggplant, cubed
- 1 can coconut milk
- 2 cups stock
- 2 tbsp sugar
- ¼ tsp salt
- 1 tsp turmeric
- 1 tsp coriander
- ½ tsp cumin
- ½ tsp chilli powder
- 1 star anise
- ¼ tsp cinnamon
- 6 cloves
- Coriander
- Lime
- Chillies
Steps
- Drain and press the tofu.
- Clean and cook the rice.
- Toss the cubed tofu in cornstarch and in the frying pan cook each side until golden brown.
- Heat some oil in the wok, once hot add the shallots.
- When shallots are translucent add the garlic, ginger and lemongrass. Sauté until fragrant.
- Add the chilli paste and sauté for one more minute then add the tofu.
- Add the mushrooms and carrots then de-glaze with soy sauce.
- Add the bell pepper along with spices and cook until carrot is mostly done.
- Add the broccoli and eggplant to the pot. Pour in the coconut milk, water, coconut sugar, salt, and spices.
- Bring to a boil then simmer until all vegetables are cooked.
- Top with coriander, lime juice and diced fresh chillies.