Sweetheart Red Curry

Name: Sweetheart Red Curry
Prep time: 1 h
Total time: 1 h
Ingredients: 3 shallots, halved; 4 garlic cloves; 4 dried pointed chillies; 1 tsp fish sauce; Stalks from a small bunch of coriander (cilantro); Stalks from a small bunch of coriander (cilantro); 1 x 6 cm (2½ in) piece ginger, peeled; 1 x 6 cm (2½ in) piece galangal, peeled; 2 stalks lemongrass, roughly chopped; 1 green chilli, deseeded; 1 red chilli, deseeded; 1 tbsp soy sauce; 1 sweetheart or pointed cabbage, cut into quarters; 1 sweetheart or pointed cabbage, cut into quarters; 2 tbsp vegetable oil; 200 g (7 oz) firm tofu; 50 ml (1¾ oz/3½ tbsp) vegetable oil; ½ tsp fine salt; 4 lime leaves; 2 tsp ground coriander; 1 x 400 g (14 oz) can coconut milk; 800 ml (28 fl oz/3½ cups) vegetable stock; 1 tbsp fish sauce; 1 tbsp honey; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 1 tbsp ground cumin; Leaves from a small bunch of coriander (cilantro); 200 g (7 oz) carrots, peeled, then peeled into long ribbons; Cooked rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

This mildly spicy and creamy coconut curry is as rewarding to make as it is delicious to eat; whizzing up your own curry paste feels like kitchen alchemy (albeit simple blender magic). The smoky charred cabbage is a great, tender partner to the confidence of chilli, citrus and coriander. The curry paste makes double what you’ll need for the curry, but any extra can be chilled (5 days) or frozen (6 months).

Ingredients

Fish course
Pescatarian

Ingredients

Method