Thai curry with pineapple and cherry tomatoes

Vegan Asian cuisine dinner
Total: 50 min. | Active: 50 min.
vegetarian, lactose-free

To guarantee the perfect flavour, a Thai curry must be one thing above all else – sweet! Pineapple and cherry tomatoes are ideal for this. This recipe was inspired by my favourite Thai restaurant, but I created a veggie version. Instead of the traditional fish sauce, I use miso paste, which gives it that wonderfully fermented, salty tang – much better than soy sauce.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Curry
1 tbsp rapeseed oil
4  lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit) (see note)
2  garlic cloves, squeezed
30 g galangal, finely chopped
2 sticks lemongrass, outer leaves removed, core finely chopped
180 g Planted Chicken
6  mini Thai aubergines, thinly sliced
6  baby corn cobs, cut into pieces
4  red chillies, deseeded, cut into rings
6  beans, cut into pieces
300 g cherry tomatoes, cut in half
5 dl coconut milk
1 dl water
3 tbsp Vegan red curry paste
2 tbsp miso paste
300 g pineapples, cut into small pieces
Fried eggs
1 tbsp rapeseed oil
4  fresh eggs
To serve
1  lime, the whole juice
1 bunch Thai basil, leaves torn off

How it's done

Curry

Heat the oil in a wok or frying pan. Fry the kaffir lime leaves, garlic, galangal, lemongrass and planted chicken for approx. 3 mins. Add the Thai aubergines and all the other ingredients up to and including the okra, fry briefly. Add the cherry tomatoes, 1/4 of the coconut milk and all the other ingredients up to and including the miso paste, mix, cook for approx. 5 mins. Add the pineapple and the remainder of the coconut milk. Reduce the heat, simmer for approx. 10 mins., stirring occasionally.

Fried eggs

Heat the oil in a frying pan. Eggs

Crack the eggs one at a time, slide into the pan, fry for approx. 4 mins. over a medium heat.

To serve

Mix the lime juice and half of the Thai basil into the curry, serve with the fried eggs, garnish with the remainder of the Thai basil.

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