veg
⏳ Prep Time: 30 minute
05 Jul 2022
2022-07-05T00:00:00.000Z
4.23
423 kcal
6 gm
12 gm
39 gm
Tofu: 100 gm
Olive oil: 15 gm
Thai curry paste: 15 gm
Peanut Butter: 8 gm
Coconut milk: 60 gm
Jaggery: 8 gm
Roasted peanuts: 15 gm
Lemon grass: 2-3 stalks
Onion: 1 or 50 gm
Ginger: 1/2
Garlic: 3-4 cloves
Kashmiri red chillies: 7-8
Coriander stem: 4-5
Salt: To taste
Cumin powder: 1/4 tsp
Coriander powder: 1/4 tsp
Basil leaves: 6-7
Red chillies: 1-2
Soak Kashmiri red chillies in warm water for hours and remove seeds.
In a mixer grinder add soaked chillies, onion, ginger, garlic cloves, coriander stems, cumin powder, oil ml, salt, lemongrass and grind to a fine paste.
Take remaining oil in a pan, stir fry chopped cubed tofu in it all sides till brown. Take it out.
In the same oil add garlic chopped, ground curry paste made above, chopped red chillies, basil leaves, coconut milk, peanut butter, jaggery and cook a bit.
Add roasted tofu and mix.
Garnish with roasted peanuts and basil, serve hot with steamed rice.
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