RECIPE OF THE WEEK : THAI MANGO CURRY

BY CHEF SURAJIT BANERJEE

EXECUTIVE CHEF,

MARASA SAROVAR BODHGAYA

INGREDIENTS:

Peanut oil- 0.025 lt

Tofu / cottage cheese- 50 gms

Green chilli -15 gms

lemon- 2

onion- 50 gms

Ginger – 25 gms

Peanut -25 gms

tomato – 100 gms

Ripe mango – 75 gms

Red capsicum -25 gms

salt – 1gms

Pepper -1.5 gms

yellow curry paste- 0.025 lt

coconut milk -0.15 lt

Fresh basil -15 gms

METHOD:

Coat the bottom of a medium nonstick skillet with oil and place it over medium heat.Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice in order to achieve browning on multiple sides.Transfer the cooked tofu to a plate when it’s done. While the tofu cooks, heat the remaining oil in a large pot.Once the oil is hot, add the onion. Cook the onion for about 5 minutes, until it becomes soft .Add the curry paste and cook it with the onion for about 1 minute, stirring constantly to prevent burning. Stir in the coconut milk, mango, and bell pepper. Raise the heat and bring the sauce to a boil.Lower the heat and let the curry simmer for about 10 minutes, until the peppers are tender and the sauce has reduced a bit.While the tofu cooks, heat the remaining tablespoon of oil in a large pot.Stir in the cooked tofu, then remove the pot from heat.Stir in the lime juice, fresh basil, and season the curry with salt to taste .Transfer the cooked tofu to a plate when it’s done. Serve the curry over rice, topping each plate with a sprinkle of peanuts and ripe mango slices