October 2005
My Favorite Recipe
Kazunao Kurahashi, chef at Moccar
Chu Chee vegetable curry with
tofu and spinach
Serves 4
Ingredients:
220 g tofu, fried until crispy
2 dessertspoons peanut oil
2 onions, diced
2 cloves garlic, chopped
chillis, seeds removed and chopped
120 g baby corn
220 g mushrooms
1 red pepper
1 small tomato
3 dessertspoons curry paste
400 ml coconut milk
1 tsp. brown sugar
2 dessertspoons soy sauce
200 g spinach
Preparation:
Heat peanut oil in wok and fry chilli, garlic and onions for two to three minutes. Add mushrooms, corn and pepper. After a few minutes, stir in curry paste and coconut milk and bring to the boil. Add sugar, soy sauce and spinach and simmer until the spinach softens.
Serve, topped with the fried tofu.
Moccar
Steinstrasse 79, Open daily, 4 pm–3 am
