Name: Sweetheart Red Curry
Total time: 1 h
Yield: 4
Ingredients: For the curry paste; 4 dried pointed chillies; 3 shallots, peeled and halved; 4 cloves garlic, peeled; 1 red chilli, deseeded; 1 green chilli, deseeded; 2 stalks lemongrass, trimmed and roughly chopped; 6cm/2½in piece galangal, peeled; 6cm/2½in piece ginger, peeled; Stalks from a small bunch of fresh coriander; 1 tsp fish sauce; 4 lime leaves; ½ tsp fine salt; 50ml/2fl oz vegetable oil; For the curry; 200g/7oz firm tofu; 2 tbsp vegetable oil; 1 sweetheart or pointed cabbage, cut into quarters; 1 tbsp soy sauce; 1 tbsp honey; 1 tbsp tomato puree; 1 tbsp ground cumin; 2 tsp ground coriander; 1 x 400g tin coconut milk; 800ml/28fl oz vegetable stock; 1 tbsp fish sauce; 200g/7oz carrots, peeled, then peeled into long ribbons; To serve; Cooked rice; 1 lime, cut into wedges

VMG Recipes