Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

Fusion, Indian, Thai, Wraps

Wraps with curry beans, banana, peanuts and coconut

Curry, banana, peanuts and coconut. An unbeatable combo!

Serves 4

700 g cooked black beans (drained weight)
0.5 dl of tomato purée
2.5 dl crème fraiche
1 tsp herb salt
1 tsp ground chilli pepper
1 tsp ground paprika
1 tsp yellow curry powder
0.5 tsp ground black pepper
4 bananas, sliced
8 leaves romaine lettuce
8 tortilla breads
Peanuts (at will)
Grated coconut (at will)

Mix the beans, tomato paste, crème fraiche and spices in a pot. Heat and let simmer for a couple of minutes. Make wraps by putting a lettuce in a tortilla bread and top it with the spiced beans, sliced banana, peanuts and coconut. Roll up the wrap and eat!

Fusion, Soup, South American, Thai

Coconut lentil soup with green curry and quinoa

This soup has delicious flavors of coconut, lime and green curry. It has a mild spiciness and a nice chewiness of the quinoa. The recipe is inspired by a recipe from Kung Markatta’s website.

Serves 4

1.5 dl quinoa
2.5 dl dried red lentils
6 dl water
4 dl coconut milk
1 zucchini
2 garlic cloves, crushed
2 tbsp grated ginger
2 tsp green curry paste
2 tsp herb salt
0.5 tsp black pepper
2 tbsp lime juice
Oil for frying

Cook the quinoa according to the instructions on the package. Heat oil in a pan and fry the garlic for half a minute. Add the red lentils, water, coconut milk, ginger, curry paste, salt and pepper and boil for about 10 minutes. Include the zucchini the last 2 minutes. Blend the soup with a hand blender. Stir in the lime juice and quinoa and serve!

Soup, Thai

Red curry soup with black beans and peppers

Recently I ate a really good soup at Naked Juice, with black beans, bell peppers, coconut milk and red curry. Here is my regeneration of the recipe for that soup. It does not look like much but it is very tasty! In addition, it is very easy to prepare.

Serves 5

700 g cooked black beans (drained weight)
2 red bell peppers, roughly chopped
1 onion, roughly chopped
8 dl coconut milk
1.5 tbsp red curry paste
Oil for frying

Heat the oil in a pan and fry the onion for a couple of minutes. Add bell peppers, coconut milk and red curry paste. Blend the soup smooth with a hand blender. Serve it with good bread!

Stew, Thai

Tofu in peanut sauce

This is insanely good! The spiciness from the red curry paste and the creaminess of the coconut milk are rounded off with a lovely peanut flavor. It is definitely my new favorite dish!

Serves 4

540 g tofu, diced
400 g coconut milk
2 tsp red curry paste
250 g roasted and salted peanuts
1 tbsp canola oil
1 dl water
1 tbsp freshly squeezed lime juice
Oil for frying

Blend the peanuts and canola oil in a food processor into a creamy peanut butter. Heat the oil in a pan. Fry the curry paste quickly. Then pour in the coconut milk, water, and peanut butter. Add the tofu and let it simmer for about 5-10 minutes. Stir occasionally so it does not stick to the bottom. Finally add the lime juice. Serve with rice and vegetable sticks.

Thai, Wok

Wok with ginger, chilli, sesame and lime

This is a wok with my favorite seasoning. The wok ingredients can be varied for change, and with this seasoning with ginger, garlic, sesame, lime and soy any combination usually turn out very tasty!

Serves 4

250 g firm tofu, diced
250 g mushrooms, sliced
3 carrots, sliced
250 g fresh green beans, cut into smaller pieces
1 broccoli head, divided into small florets
200 g egg noodles
2 tbsp grated fresh ginger
3 garlic cloves, crushed
1 tsp chilli flakes
2 tbsp sesame seeds
1.5 tbsp freshly squeezed lime juice
2 tbsp soy sauce
Oil for frying

Cook the noodles according to the instructions on the package. Heat the oil in a wok and fry the tofu for10 minutes or until browned. Set the tofu aside. Fry the mushrooms, carrots, green beans and broccoli for 3-4 minutes. Add garlic, ginger and noodles and fry another couple of minutes. Season with chiliflakes, sesame seeds, lime juice and soy sauce. Serve and enjoy!

Stew, Thai

Lime and coconut tofu

Tofu goes well in this tangy coconut sauce with lots of lime flavor. By cooking the dish in the oven, it becomes a very easily prepared and delicious dish!

Serves 4

300 g tofu
400 g coconut milk
grated zest of 1 lime
juice from 2 limes
1 tsp herb salt
0.5 tsp black pepper
Oil for frying

Preheat the oven to 225 ºC. Mix the coconut milk, lime zest and juice, herb salt and black pepper in an ovenproof dish. Cut the tofu into 4 fillets and place them in the dish so that they are covered by the sauce. Cook in the oven for 20 minutes. Serve with rice and e.g. stir-fried sugar peas.