Here's one of our favourite recipes. It combines the strength of curry, the sweetness of rambutans and the acidity of lime. At the end of cooking, Thai basil adds aniseed and liquorice flavours.
Serves 2.
Vegan red curry paste for 2
150 g tofu, cut into 6 equally sized pieces
200 ml coconut cream
100 ml vegetable stock
½ tablespoon light soy sauce
½ teaspoon salt
6 rambutans, peeled and pitted
4 cherry tomatoes, halved lengthwise
1 tablespoon lime juice
1 handful Thai sweet basil leaves
Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the remaining cream and mix well.
Stir in the stock and when it starts boiling again, add the tofu, soy sauce, salt and rambutans. Cook over a low heat, uncovered, for 10 minutes.
Stir in tomatoes and lime juice, then taste to adjust seasoning. Add the basil (keep a few leaves to garnish) and mix.
Transfer to serving bowls and garnish with basil leaves. Serve preferably with rice noodles.