Here is a great recipe for a really quick supper for 2.
Easily adaptable to other vegetables such as carrots, sweet potato and peas (cooking times may vary)…and also tempeh instead of tofu….
A key ingredient is Galangal…and according to Wikipedia:
‘Galangal /ɡəˈlæŋɡəl/is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. The rhizomes are used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, for example, in soto). Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.
In their raw form, galangals do not taste the same as common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. In the Indonesian language, the greater galangal and lesser galangal are both called lengkuas or laos, while Kaempferia galanga is known as kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called “ข่า” (kha) or “ข่าใหญ่” (kha yai), while lesser galangal is called “ข่าตาแดง” (kha ta daeng). In Vietnamese, greater galangal is called riềng nếp and lesser galangal is called riềng thuốc.’
I bought a jar of Galangal paste from the Thai section at the supermarket, but it can be tracked down fresh in some Asian stores ….
INDONESIAN TOFU, POTATO AND GREEN BEAN CURRY
Ample for 2 – 3