98 | CURRY AMIT’S FAVORITE RED CURRY RECIPE 2 Tbs of red curry paste 1 Tbs sesame oil 1 can (400ml) of coconut cream 300g of tofu, cut in to cubes 3 Tbs oil 2 medium sweet potatoes, diced 1 red bell pepper, diced 2 onions, diced 3 garlic cloves, crushed 3 Tbs of cornflour + half a cup of water In a small pan put the red curry paste and sesame oil on medium heat for a minute. Add in the coconut cream and mix well. Fry the tofu in a pot with oil and medium high heat until yellowish, and then add the sweet potatoes, bell pepper and onions and fry for five minutes. Add the garlic. Then add the coconut cream mixture. Cook for about 15 minutes. When the sweet potato is soft add the cornflour and water mixture and mix well for a few minutes until the curry thickens. AMIT’S FAVORITE RED CURRY RECIPE FOR DANI - CURRIED TOFU VERED’S SWEET POTATO CURRY OKRA CURRY FROM THE ANDAMAN ISLANDS GRANNY’S CAULIFLOWER CURRY YELLOW SPLIT PEA DHAL CURRY 98
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