Thai Curry with Coconut, 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 an immersion blender until you get a fine paste.

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

Cook the jasmine rice. 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.