1 med. sized zucchini, diced
1 block firm tofu, diced
500 ml coconut cream
250 ml veggie stock
1 ripe banana, 1 cm pieces
1 big onion, finely chopped
3 tbs yellow curry paste
1 tbs palm sugar
1 stalk lemongrass
2 kaffir lime leaves
1 tbs sambal oelek
1 tbs peach marmelade or mango chutney
1 tbs peanut oil
1 bunch fresh Thai basil leaves
This simple vegan recipe is inspired by a typical yellow Thai curry. It is so simple to cook and within a few minutes you have a delightful and filling meal on your dining table. The mixture of sweetness and spiciness gives this curry it´s special flavor.
Heat oil in a pan or wok. Add oil and saute onion for 3 minutes. Add palm sugar, curry paste. Stir well and add tofu dice. Stir fry on high heat for another 3 minutes.
Deglaze with coconut cream and veggie stock. Bring to a boil. Reduce heat to medium. Add kaffir lime leaves and lemongrass stalk.
Add zucchini, mango chutney or marmelade and sambal oelek. Simmer for 5 minutes.
Shut down heat and add banana pieces. Wait 2 more minutes until you serve the curry with rice and fresh Thai basil leaves.