Balinese Curry

Nutrition per serve

Ingredients

• 2pcs zucchini
• 200g peanut satay tofu
• 150g jasmine rice
• 70g ayam goreng paste
• 200ml coconut milk
• 10g fried shallots
• 10ml white vinegar
• 5ml sugar
• 10ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Halve 1 zucchini lengthwise, then thinly slice. Peel the remaining zucchini into ribbons with a vegetable peeler. Quarter the tofu pieces. Combine 2 tsp white vinegar, 1 tsp sugar and 2 tsp water in a large bowl and season with salt. Add the zucchini ribbons and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Soften zucchini
   Meanwhile, heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the sliced zucchini, stirring occasionally, for 3-4 mins until tender. Add the ayam goreng paste and cook, stirring, for 1 min.
4. Step 4 — Simmer curry
   Add the coconut milk and 125ml (½ cup) water to the zucchini mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins. Add the tofu and cook for 2 mins or until the tofu is warmed through and the sauce is slightly thickened.
5. Step 5 — Serve up
   Add 2 tsp soy sauce to the curry and stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice, tofu curry and drained pickled zucchini among bowls. Scatter over the fried shallots and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli and mushrooms to capsicum and beans.

Allergens

Sojabohnen, Gluten, Peanut, Wheat