Updated: Oct 23, 2021
This is my go to dish. I've tried many different variations of it but this is the winner. I love this curry because of the flavour combinations of coconut with the freshness of the lemongrass and the richness that the peanut butter adds with a beautiful mouth feel. I normally make the recipe with chicken but I swapped it out for tofu which I had in stock. Prawns would be lovely in it too.
1 tin coconut milk
1 red chilli, minced
2 shallots, diced
3 garlic cloves, minced
Juice of 1/2 lime
2 tbsp. coconut oil
1 stalk lemongrass, finely chopped
½ courgette, cut into sticks (julienne)
50g baby corn, sliced in half
50g sugar snap peas
50g red peppers, cut into sticks
100g tofu, diced
1 cube rock candy
10cm ginger, minced
2 tbsp. peanut butter
1 tbsp. soy sauce
Bunch coriander, roughly chopped
Salt & Pepper to taste
1. Dissolve the rock candy in 2 tbsp. of hot water.
2. Heat a frying pan on a medium heat, add the coconut oil.
3. Add the ginger, garlic, chilli and lemongrass to the pan and cook for 3 minutes.
4. Add the shallots and cook until they are translucent. Add the peppers, courgette, baby corn, sugar snap peas and tofu. Cook for 4-5 minutes.
5. Take the pan off the heat and slowly stir in the coconut milk. Stir in the peanut butter, dissolved sugar and soy sauce and put back on the heat. Slowly simmer for 5 minutes.
6. Stir in the lime juice and taste. Season with salt & pepper. Check the balance of flavours, adjust with more lime, sugar or soy depending on what you think is needed.
7. Stir through most of the coriander. Serve with rice or a roti and garnish with the remaining coriander and some chilli slices