Thai coconut curry with vegetables and rice

Prepare the curry paste: peel the ginger and garlic, and deseed the chili peppers. Place the ginger, garlic, and chili peppers in a tall container, add the lemon zest and juice, and 2 tablespoons of oil. Blend everything with a hand blender until you get a smooth paste.

Cut the tofu into cubes of about 2 cm. Peel the yellow onion and slice it thinly. Cut the white cabbage and red bell pepper into thin strips.

Put the jasmine rice on to boil. Wash it in at least 3 changes of water, then place it in a pot with 300 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 13-15 minutes. Turn off the heat and let the rice rest under the lid for another 5-10 minutes, then fluff it with a fork.