Gaeng Daeng Galam with pointed cabbage, tofu and shiitake mushrooms (vegetarian Thai curry)
This red Thai curry combines the aromatic spiciness of the curry paste with the sweetness of caramelized pointed cabbage, the umami flavor of savory shiitake mushrooms, and the freshness of lemongrass, Thai basil, and lime.
Ingredients · Servings 2
- 45 g Rote Currypaste (Thai)
- 400 ml coconut milk
- 1 Spitzkohl
- 400 g Tofu
- 2 spring onions
- 1 clove of garlic
- 100 g Shiitake
- 60 ml peanut oil
- 125 g mung bean sprouts
- 15 g Thai Basil
- 1 stalk of lemongrass
- 1 lime
- 250 ml vegetable broth
- 300g rice (cooked)
- 20 g peanuts (roasted)
- 1 tsp palm sugar or brown sugar
- Salt
Method · 30 min
- Cut the tofu into cubes. Halve the pointed cabbage and remove the core, then cut into thin strips. Slice the spring onion diagonally into rings, keeping the green and white parts separate. Peel and finely chop the garlic clove and slice the shiitake mushrooms. Halve the lemongrass lengthwise and lightly crush it with the back of a knife.
- Heat half the peanut oil in a wok or large frying pan over high heat. Sear the tofu in the oil for about 1-2 minutes on all sides, then remove from the pan and set aside. Heat the remaining peanut oil. Add the shiitake mushrooms and stir-fry them together with the lemongrass for about 2-3 minutes. Add the pointed cabbage, the white part of the spring onion, and the garlic, and stir-fry everything for another 4-5 minutes, until the cabbage wilts. Finally, add the curry paste and stir-fry briefly.
- Add the coconut milk and stock, bring to a boil, and then reduce the heat to low. Season with salt and sugar and simmer for another 5–6 minutes. Add a little more water if needed to reach the desired consistency. Garnish the curry with fried tofu, mung bean sprouts, basil, and peanuts, and serve with cooked rice and lime wedges.
