Nepalese Citrus Curry
This dish is one of my favourite Nepalese dishes. I never thought making it was so simple until one day, I saw my Nepalese friend cooking it at her house. It was very quick to make, but it also used a lot of creams. So maybe, don't cook it too often. Lol.
For the vegan option, you can use coconut cream and tofu instead. I always have it with tofu, but my friends told me it would go well with fish or prawn.
Note: chilli is optional. You can skip it if you don't like it spicy. The original recipe use cooking cream. My friend used half cooking cream and half coconut milk. I used only coconut milk (still good).
My friend also told me to add sour cream as well before serving, if you want it thicker like in the restaurant. I think without it was still good, so I didn't add it to my dish.
Nepalese Citrus Curry
This dish is one of my favourite Nepalese dishes. I never thought making it was so simple until one day, I saw my Nepalese friend cooking it at her house. It was very quick to make, but it also used a lot of creams. So maybe, don't cook it too often. Lol.
For the vegan option, you can use coconut cream and tofu instead. I always have it with tofu, but my friends told me it would go well with fish or prawn.
Note: chilli is optional. You can skip it if you don't like it spicy. The original recipe use cooking cream. My friend used half cooking cream and half coconut milk. I used only coconut milk (still good).
My friend also told me to add sour cream as well before serving, if you want it thicker like in the restaurant. I think without it was still good, so I didn't add it to my dish.
Cooking Instructions
- 1
Heat oil on a pan, stir fry onion, garlic, chilli and ginger until it soft and aromatic.
- 2
Add in turmeric, tom yum paste, and tomatoes mix well until everything coated with the paste.
- 3
Stir in cream, lemon wedges and tofu. Bring to boil and let it simmer for 5 mins. Taste and adjust with salt if needed. Turn off the heat and stir in chopped coriander and spring onion. Served with rice.
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