Recipe of the month

121A5840Péter Bolyki joined the hotel having already established himself as a highly skilled professional in a number of countries. He had been working for Hapag Lloyd MS Hanseatic, Regent Seven Seas Mariner, Palais Auersperg and
the Adventure Catering and Schönbrunn Orangerie. We invite you to cook with us and try Péter’s favorites.


1 tbsp. peanut oil | 150 gramm tofu | cut into triangles | 0,1 liter unsweetened coconut milk,
25 gramm red curry paste | 1 liter vegetable broth | 2 tbsp. soy sauce | 1 tbsp. light brown
sugar | 1 medium red bell pepper | thinly sliced | 1 piece kafir leaves | 1 slice galangal |
2 slices ginger and 1 thai lemongras | 50 gramm asparagus, tough ends removed | cut into
3 cm pieces | cooked rice or rice noodles | lime wedges and cilantro leaves for serving

thaicurry• Heat peanut oil in large wok or pan over medium high heat. Add tofu triangles and cook for 3 minutes; flip tofu over and cook 3 minutes more on other side. Place tofu on a plate lined with paper towels .
• Return the pan to medium-high heat, add the coconut milk and cook, stirring
constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
• Add broth, soy sauce, kafir leaves, galangal, ginger, lemongras and sugar. Once sauce comes add the asparagus and cook 3 minutes more. Return tofu to the pan and stir until coated with curry sauce. Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.

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