BELL PEPPER & COTTAGE CHEESE RED CURRY
Total required time: 45 minutes
Serve 6

INGREDIENTS

350g cottage cheese/tofu, cut into
1" squares [marinated in 1 tbsp lemon juice, salt, pepper and red chilly flakes to taste
1 cup yellow bell pepper, cubed
1 cup red bell pepper, cubed 
1 cup green capsicum, cubed
3-5 Kaffir lime leaves
5-6 Thai basil leaves
1tsp pepper corns, crushed
2tbsp extra virgin olive oil

FOR CURRY

2tbsp red curry paste
2tbsp Thai sweet chilly sauce
2tbsp tomato sauce
1tbsp brown sugar
2 cups water
salt to taste



Garnish

lemon rind

To Serve

Steamed rice

METHOD

1. Stir-fry the marinated cottage Cheese/Tofu Square in 1 tbsp olive oil till glazed, keep aside.
2. Heat 1tbsp oil in a wok, add basil leaves, Kaffir lime leaves, and peppercorn, and stir-fry for few seconds
3. Add all the bell pepper cubes, sauté for two minutes, and add red curry paste, then sweet chilly sauce, tomato sauce, salt and brown sugar. Mix well, add water and bring to boil
4. Reduce the heat; add the glazed Tofu/Cottage cheese and cook on simmer till the curry thickens.
5. Transfer to a serving bowl, garnish with lemon rind and serve hot with steamed rice.

KOMAL’S TIP

You can add boiled corn kernels and diced carrots into the curry for variation and taste.