Curry with bok choy and crunchy tofu

Cook the rice. In the meantime, heat 2 tablespoons of oil and fry the curry paste for 1 minute. Add the coconut milk and simmer for 5 minutes.

Heat the rest of the oil on a high setting in another pan and fry the tofu in approx. 4 minutes all around crispy and golden brown. Scoop out of the pan and drain on kitchen paper.

Add the broccoli and bok choy to the curry and cook for 5 minutes.

Divide the rice over 4 bowls and scoop or curry the curry and crunchy tofu next to it. Sprinkle with the spring onions and serve immediately.