This recipe came out of Karen Martini’s Food section in our weekly Sunday Life magazine. It isn’t super appetising to look at – but is utterly delicious!
It says it serves 4 – but it will go further than that!
5 cloves garlic
4cm piece of galangal – diced
4cm piece of ginger – peeled and diced
1 bunch coriander – leaves trimmed and roots finely chopped
5 chillies – heat to taste – chopped
2 tablespoons coriander seeds
1 teaspoon black peppercorns
2 teaspoons shrimp paste (I use 4-5 anchovies)
With a large mortar and pestle, grind garlic and salt
Add galangal and ginger and pound.
Add coriander roots and chilli and pound again.
Add coriander seeds, peppercorns and shrimp paste and pound to a paste
Put all the above into a small food processor and grind to a paste (I use the chopper attachment to my stick blender).
80ml vegetable oil
2 large purple eggplants – cut into 3cm chunks
300g small button mushrooms
400ml can coconut milk
6 kaffir lime leaves
30g palm sugar – grated
2 bunches asparagus – trimmed and cut
1 cup frozen peas
500g fresh firm tofu – diced
- Heat the oil in a large, wide-based saucepan over a high heat.
- Add curry paste and fry for about 2 minutes – until fragrant.
- Add eggplant and mushrooms – stir to combine.
- Cook for 5 minutes.
- Add 1 litre of boiling water, coconut milk and lime leaves.
- Reduce heat to low and simmer for 30 minutes (I leave the lid off so the liquid reduces).
- Add palm sugar and fish sauce to taste.
- Add asparagus, peas and tofu – simmer 5 minutes.
- Adjust fish sauce and/or sugar again, if necessary.
- Add coriander leaves.
Serve with steamed rice, hard boiled eggs (cut in ½ length wise) and nam jim sauce.
Note: Many people who are Fructose Intolerant can’t eat coconut milk, peas or asparagus. As I’ve said before, I can tolerate a small amount of coconut milk, so I simply don’t take too much of the gravy and only have one asparagus spear. You can substitute other vegetables – but I can’t think of a substitute for the coconut milk.