Spicy Indonesian Tofu and Green Bean Curry

Sayur Tahu Kacang Bumbu Kuning Pedas

Ingredients:

• 1 bunch long green beans, cut into bite-sized pieces
• 1 block tofu, cut into cubes
• Small green chilies (to taste)
• Red chili peppers (to taste)
• 3 shallots
• 3 cloves garlic
• 3 candlenuts (kemiri)
• 1-inch piece of turmeric root (kunyit)
• 1-inch piece of galangal (laos)
• 2 bay leaves (daun salam)
• Salt to taste
• 1 tablespoon granulated sugar
• 1 sachet beef seasoning (Royco Sapi)
• Cooking oil
• 1 cup coconut milk (santan kelapa)

Instructions:

1. Begin by cutting the long green beans into bite-sized pieces and dicing the tofu.

2. Boil the green beans until they are half-cooked. Meanwhile, heat oil in a pan and fry the tofu until it is lightly golden.

3. Prepare the spice paste by grinding together the red chilies, shallots, garlic, salt, turmeric root, and candlenuts until smooth.

4. Crush the galangal with the side of a knife to release its aroma.

5. Heat a generous amount of cooking oil in a pan. Add the ground spice paste and sauté until fragrant.

6. Add the crushed galangal and bay leaves to the pan. Stir and cook for a few minutes.

7. Pour in a small amount of water and bring to a simmer.

8. Add the partially cooked green beans and tofu to the pan. Stir to combine and cook until the beans are tender.

9. Gradually add the coconut milk, stirring continuously until well mixed.

10. Season with the beef seasoning sachet, a pinch of salt, and a small amount of granulated sugar. Mix well and adjust the seasoning to taste.

11. Continue cooking until the flavors meld and the dish is heated through. Taste and adjust seasoning if needed.

12. Once done, remove from heat and serve hot.

Enjoy this vibrant and spicy Indonesian vegetable dish, bursting with rich flavors and creamy coconut goodness!