Coconut curry with vegetables, tofu and rice
A simple, aromatic Thai curry – vegan, creamy and perfect for chili sauce lovers.
Ingredients (for 2-3 servings)
Base:
- 1 can of coconut milk (400 ml)
- 1–2 tablespoons of red or yellow curry paste (to taste)
- 1 tbsp peanut oil or sesame oil
- 1 tsp fresh ginger, finely chopped
- 1 clove of garlic, finely chopped
- 1 tsp soy sauce
- 1 tsp lime juice (or lemon juice)
- Optional: 1 tsp brown sugar or maple syrup
Vegetables & tofu (variable):
- 1 red bell pepper, cut into strips
- 1 small zucchini, cut into half-moons
- 1 handful of broccoli florets
- 1 carrot, sliced thinly
- 200g firm tofu, diced and fried
Side dish:
- Jasmine or basmati rice
- Fresh herbs: coriander or Thai basil
- Lime wedges for serving
preparation
- Cook the rice as usual – keep it warm.
- Heat oil in a wok or large pot. Briefly sauté the ginger and garlic. Add the curry paste and sauté for 1–2 minutes.
- Deglaze with coconut milk , stir well, and bring to a boil.
- Stir in soy sauce, lime juice and sugar if needed – season to taste.
- Add vegetables sorted according to cooking time:
- First, cook the broccoli and carrots (approx. 3-4 min.).
- Then add bell peppers, zucchini, and tofu.
- Simmer everything over medium heat for about 8-10 minutes, until the vegetables are tender but still firm to the bite.
- Season the curry to taste – and refine with chili sauce if desired .
Tip: Do not mix in all the sauce, but serve it at the table so people can add it themselves . - Serve with rice, fresh herbs and lime.
Perfectly suited to:
- Brandstifter “Sonnen Brand” – adds medium heat and boosts the curry flavor
- Brandstifter “Sturm Flut” – brings some fruity pineapple into play.
- Brandstifter “Hitze Welle” – simply for more fire
Variants:
- Replace tofu with chicken, shrimp, or tempeh.
- Add baby spinach, edamame, or mushrooms.
- Use green curry paste for a fresh, herby version.
Enjoy your meal – and don't forget: spiciness isn't a must, it's a stylistic choice. 😉