Total time: 50 minutes
* For the Chili paste
1.Blend together 1/2 lb (~225g) fresh deseeded red chili, 1 small knob turmeric (or turmeric powder), 1 small chunk galangal, handful curry leaves, oil (enough to keep blender going)
2.In a heated pan with 2 tablespoon oil, pour in blended chili and cook until aromatic. Season with salt, sugar and tamarind paste (or juice) accordingly. Once cooled, refrigerate or freeze extra for longer shelf life.
*For the Toppings
1eggplant (cut into 2″ matchstick)
8 oz King Oyster mushrooms (tear into pieces)
100g Enoki mushroom
50g okra & green beans
100g tofu (pan fried, season with salt)
1.Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic and season with a pinch of salt, then transfer to a bowl.
2.Fill a small tall pot with oil (about halfway) and turn on the heat. Once the oil is heated to about 300°F (150°C), fry eggplant for about a minute or so, remove and drain them on a paper towel to absorb excess oil.
3.Bring a pot of water to a rolling boil and quickly blanch okra and long beans, then transfer to a bowl.
*For the Curry
3 tablespoons chili paste
Handful of curry leaves,
2 teaspoons finely chopped ginger
4-5 cups (250g/cup) of water
1/2 - 3/4 cup (230g/cup) coconut milk
Salt to taste
1.In a big tall pan with 1 teaspoon oil, saute ginger until fragrant. Add in chili paste and gradually add in the water.
2.Cover the pan with a lid and bring the mixture to a rolling boil. Add in the coconut milk, cooked tofu and curry leaves.
3.Cook the mixture for about 5 minutes and season to your preference. Then, add the eggplant and cooked mushrooms back into the curry and let it simmer for another 5 minutes.
*How to serve
1.Dried noodles of your choice (used udon) - cook based on package instructions
2.Place cooked noodles in a bowl along with blanched vegetables. Ladle hot curry over.
3.Serve warm with a squeeze of lime juice.
Enjoy your meal !
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