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🍛 Curries & Daals

Creamy Vietnamese Coconut Curry With Tofu, Sweet Potato, Crispy Shallots, Pickled Radish, Cashews & Sesame Seeds

5Steps
0Bases
6Fresh items
Creamy Vietnamese Coconut Curry With Tofu, Sweet Potato, Crispy Shallots, Pickled Radish, Cashews & Sesame Seeds

In this dish

  • 400 g14 oz tofu
  • 22 sweet potato
  • 22 crispy shallots
  • 66 pickled radish
  • 100 g¾ cup cashews
  • 2 tbsp2 tbsp sesame seeds

Method

  1. Fry a curry paste of garlic, ginger, lemongrass and chilli.
  2. Add coconut milk and stock and bring to a simmer.
  3. Add cubed sweet potato and cook until tender, then add the tofu.
  4. Crisp the shallots separately.
  5. Finish with lime and top with crispy shallots, cashews, pickled radish and sesame.
Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.