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Vegetarian Thai Red Curry with Eggplant

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Ingredients: 

PASTE:
3 shallots OR 1 small cooking onion, diced
1 stalk lemongrass (see instructions below) OR 2 Tbsp. ready-bought lemongrass (available frozen at most Asian stores)
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
2 Tbsp. chilli powder
1 Tbsp. coriander seeds, ground with pestle & mortar (or a coffee-grinder)
3 Tbsp. regular (light) soy sauce or tamari
1 kaffir lime leaf
½ tsp. dark soy sauce
1 tsp. brown sugar
1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
OTHER:
10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced
3-4 kaffir lime leaves
1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin)
1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces
1 yellow bell pepper, chopped
optional: 1 small sweet potato (or yam), peeled and cut into cubes
½ cup fresh Thai holy basil leaves OR sweet basil
1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)


 

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