Red Thai Curry with Pumpkin and Tofu
Butternut pumpkin in a red Thai Curry. That fits perfectly together, especially when you combine it with smoked tofu. This Curry has a unique and spicy taste and you can cook it within 20 minutes. The base of the typical fall dish is the red curry paste. The buttery butternut pumpkin is definitely the star in this dish. 100 % Vegan! 100 % flavor!
500 g Butternut Pumpkin (bitesized pieces, view Tipp)
1 block (200 g) firm Tofu
2 tbs Red Curry Paste
800 ml Coconut Milk
4 Kaffir Kaffir Lime Leaves
1 stalk Lemongrass (view Tipp)
1 big Carrot, approx. 150 g
3 Spring Onions, chopped
2 tbs Soy Sauce
1 tbs Palm Sugar
2 red Thai Chilis, chopped
In the beginning pour coconut milk into a pot and set on high heat. After a while stir in curry paste.
Reduce heat and add kaffir lime leaves and lemongrass. Now add the butternut pieces and simmer for 10 minutes.
Add carrots, palm sugar and tofu and simmer fro another 5 minutes.
Shut down heat and set pot aside. Stir in spring onions and season with soy sauce. Serve curry with roasted peanuts, fresh coriander and (if you like it spicy) Thai chilis. The best side dish is fresh cooked rice.
At the end the butternut pumpkin should have a buttery consistency and the carrot should still be firm.
The butternut pumpkin is perfect suitable for currys (not like the Hokkaido) because you can fry it. It tastes buttery and a bit nutty.
The lemongrass can perfectly unfold its flavor when you cut it lightly with a sharpe knife before you cook it.
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