1 ripe banana, chopped in 1 cm rings
1 medium sized zucchini, chopped
3 spring onions, cut in 1-2 cm rings
4 red chilis, seeded and chopped
2 garlic cloves, minced
3 tbs yellow curry paste
3 tbs sweet mango chutney
250 ml coconut milk
1 tbs peanut oil
1 tbs soy sauce
1 lemongrass stalk
4 kaffir lime leaves
fresh basil leaves to serve
1 block tofu (cut into 1 cm cubes)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar
This recipe is one of our latest creations. It´s a perfect combination of fresh, spicy and sweet flavours. Like all of the currys you can cook this one is also very easy to make. You should use some seasonal vegetables for this curry. If you like to eat meat instead of tofu you can use some chicken drumsticks.
Mix all ingredients and put in the fridge for 1 hour.
Heat a pan over high heat and add 2 tbs peanut oil.
Stir Fry the tofu dice until they are golden brown and crispy. Set aside.
Heat a bowl or a wok and add oil.
Add curry paste, chilies and garlic and fry for 1 1/2 minutes.
Add carrots and spring onions and fry for another 2 minutes.
Add zucchini and coconut milk, mango chutney and soy sauce and bring to a simmer.
Recuce heat and add lime leaves and lemongrass and simmer for 10 minutes.
Add banana rings and fried tofu and simmer for 2 minutes.
Serve with fresh basil leaves and rice.