Tofu, broccoli and baby corn red curry

There’s nothing better than a spicy red curry, a squeeze of lime and a cold beer on a balmy evening, which is why this dish is such a perfect fit for the Indonesian climate. The fresh ingredients are easy to find at the local pasar, and there are an array of curry powders and pastes at most of Jakarta’s supermarkets. Best of all is the tofu, which is so delicious here that you can almost eat it raw, although it tastes pretty good with a red curry marinade too. I like dishes so hot they make my nose run so am fairly heavy handed with the chilli in this recipe – depending on your tastes and the spiceyness of the curry paste you may want to tailor it to suit your palate.

Method

On a medium heat, sautee onion in olive oil for 2-3 minutes until translucent and fragrant. Add in garlic, ginger, fresh and dried chilli, and stir for a further minute.

Add in curry paste and using half the coconut milk, swirl it through the onions until fully mixed through. Add the remaining coconut milk and chicken stock, then bring to the boil.

Pour broccoli and baby corn into the pan and turn down the heat to a simmer. Add brown sugar and fish sauce and cook for a further 5 minutes. Gently stir through tofu and continue cooking for a further 2-3 minutes until sauce has thickened and vegetables are still a little crunchy.

Serve on a bed of beansprouts and half a lime.