Main Courseby Robin
A comforting, aromatic red curry featuring a scratch-built Hamburgo-style paste infused with toasted spices, fresh ginger, and cherry tomatoes. Served with crispy pan-fried tofu cubes and tender broccoli florets in a rich, velvety coconut broth.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
600gFirm tofu
500gBroccoli
2Onion
6 cloveGarlic
2Lemongrass
4Red chili
30gGinger
2 bunchCilantroChop 2 onion, 6 clove garlic, 2 lemongrass, 4 red chili, and 30g ginger. Separate 2 bunch cilantro leaves from stems, finely chopping the stems for the paste and reserving the leaves for garnish. Press and cube 600g firm tofu, and cut 500g broccoli into small florets.
10mlCumin seeds
10mlCoriander seedsToast 10ml cumin seeds and 10ml coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then grind to a fine powder using a mortar and pestle.
300gJasmine riceRinse 300g jasmine rice under cold water. Bring a pot of salted water to a boil, add the rice, cover, and simmer over low heat for 12 minutes, then let it rest off the heat.
OnionGarlicLemongrassRed chiliGinger
2 tbspCoconut oilHeat 2 tbsp coconut oil in a pan over medium heat. Sauté the chopped Onion, Garlic, Lemongrass, Red chili, and Ginger for 5 minutes until softened and highly aromatic.
4 tbspSoy sauce
60mlLime juice
300gCherry tomatoesCilantroStir in the ground spice mixture from step 2. Add 4 tbsp soy sauce, 60ml lime juice, 300g cherry tomatoes, and the chopped coriander stems. Simmer for 5 minutes until the tomatoes break down and release their juices.
Transfer the aromatic mixture to a high-speed blender and process until a smooth, vibrant red curry paste forms.
Firm tofu2 tbspCoconut oilHeat 2 tbsp coconut oil in a large pan over medium-high heat. Fry the cubed Firm tofu for 6–8 minutes, turning occasionally, until golden-brown and crisp on all sides. Remove from the pan and set aside.
2 tbspSoy sauce
800mlCoconut milk
10mlVegetable broth2 tbspCoconut oilIn the same pan, heat the remaining 2 tbsp coconut oil. Add 3 tablespoons of the freshly made curry paste and fry for 2 minutes. Pour in 800ml coconut milk, the remaining 2 tbsp soy sauce, and 10ml vegetable broth. Bring to a simmer and cook for 10 minutes over low heat to meld the flavours.
Firm tofuBroccoliAdd the cut Broccoli directly into the simmering curry sauce. Cook for 3–4 minutes until tender-crisp. Fold the pan-fried Firm tofu back into the sauce to warm through.
CilantroJasmine riceDivide the cooked Jasmine rice, curry sauce, broccoli, and tofu between two bowls. Garnish with the reserved Cilantro leaves.
