Ingredients
Für das Curry:
Vegetables at will, e.g.:
- paprika
- zucchini
- Carrots
- cauliflower
- broad and thin beans
- Kaiserschoten
- sweet potato
- Celery
- Fruits at will, e.g. Pineapple, cut
- Tofu, cut into cubes
- a handful of cashew nuts, toasted
Für die Soße:
Vegetable oil
some ginger, peeled
about 3 to 5 heaped tablespoons of onion, finely diced
about 3 to 5 heaped tablespoons of onion, finely diced
3 to 4 heaped tablespoons of yellow pepper, finely diced
unrefined sea salt
unrefined sea salt
5 fl.oz. of Bitburger Radler Naturtrüb
17 fl.oz. of coconut milk
1 to 2 tsp yellow Thai curry paste
some fresh turmeric, peeled
Grind from 1 to 2 organic limes
1 dash of light soy sauce
1 dash of sweet chili sauce
1 bunch of coriander
For the coconut spuma:
approx. 5 fl.oz. of coconut cream (the thicker part)
Preparation
- Cook the vegetables either by searing or blanching and set aside. Add the fruit, as well as the cashew nuts.
- Prepare the coconut cream. Allow the pack to stand still at least one day in advance and do not shake. Skim off about 5 fl.oz. of the thicker cream that settles on top and pour into a small cream siphon.
- Remove a bunch of coriander from the stems and pick up the stems.
- Sauté onions, celery and yellow bell peppers in a little oil, add Thai curry paste and sauté briefly. Deglaze with approx. 5 fl.oz. of Radler Naturtrüb and reduce. Fill with 17 fl.oz. of coconut milk and add the following: a thumb-sized piece of grated ginger, two small turmeric roots, alternatively 1 to 2 teaspoons of turmeric powder, grated 1 to 2 organic limes, each a good dash of light soy sauce and sweet chili sauce, the coriander stalks, 1 up to 2 tsp coriander seeds and a few pieces of pineapple.
- Sauté onions, celery and yellow bell peppers in a little oil, add Thai curry paste and sauté briefly. Deglaze with approx. 5 fl.oz. of Radler Naturtrüb and reduce. Fill with 17 fl.oz. of coconut milk and add the following: a thumb-sized piece of grated ginger, two small turmeric roots, alternatively 1 to 2 teaspoons of turmeric powder, grated 1 to 2 organic limes, each a good dash of light soy sauce and sweet chili sauce, the coriander stalks, 1 up to 2 tsp coriander seeds and a few pieces of pineapple.
- Add the vegetables, fruit and tofu to the sauce and let it heat up once. Fold in roughly cut coriander leaves and arrange. Put some of the coconut spuma on it as a topping.
