Tofu marinated in red curry and satay sauce


Although the Satay sauce originates from Indonesia, the Thai recipe has very different flavors, especially because it includes coriander roots. Take the time to make this recipe, it's really worth it. 

Serves 4.


600 g tofu, cut in 1 cm cubes

16 bamboo skewers


Curry paste :

8 dry spur chilies, stalks and seeds off

4 lemongrass stalks, finely chopped

100 grams garlic (about 10 small cloves)

20 grams coriander roots (3 to 4 roots)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon white peppercorn

60 grams galangal, finely chopped


Rehydrate the chilies in hot water for few minutes. Then pound with the rest of the ingredients until the paste is smooth. Reserve 2 tablespoons for marinade. The rest of it is for peanut sauce.


Marinade :

2 tablespoons of curry paste

6 tablespoons of coconut cream

1 tablespoon oil

1 tablespoon coconut sugar

1 teaspoon salt

2 tablespoons mushroom sauce

1 tablespoon soy sauce

2 tablespoons curry powder

1 tablespoon turmeric powder


To prepare marinade, mix all the ingredients and pour over tofu. Let it marinate at least 20 minutes.

On a large sauce pan, over low heat, heat 2 tablespoons of vegetable oil and cook the tofu for about 5 minutes. Then thread up the tofu on the skewers.

Serve with a satay sauce (recipe bellow) and a sweet and sour cucumber relish.


Satay sauce :

2 tablespoons vegetable oil

Remaining red curry paste

1 tablespoon soy sauce

1 tablespoon coconut sugar

1 tablespoon mushroom sauce

Pinch salt

100 grams unsalted roasted peanuts, crushed

6 tablespoons coconut cream

2 teaspoons curry powder

1 teaspoon turmeric powder

2 tablespoons tamarind juice


Over medium heat, stir-fry the curry paste in 2 tablespoons of vegetable oil until it releases the flavors.

Add seasoning and peanuts. Stir-fry gently for about 2 minutes, stirring constantly.

Add the coconut cream, curry and turmeric powder and tamarind juice. Simmer for 2 more minutes, stirring constantly.

Taste and adjust the seasoning.

Serve hot or warm.



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