4 Servings

Ingredients

• 1 tbsp vegetable oil
• 14 oz extra-firm tofu, cut into 1⁄2” pieces
• 4 cups vegetable stock or water
• 2 cups kabocha squash, cut into 1⁄2” pieces
• 2 cups japanese eggplant, cut into 1” pieces
• 6 oz mixed mushrooms
• 1” ginger, peeled and julienned
• 1 cup holy basil leaves
• 2 tbsp fish sauce
• 2 cups bean sprouts
• 4 makrut lime leaves
• Sea salt
• FOR THE GOUGÈRES
• You will use 1⁄3 cup of the curry paste and can refrigerate or freeze the rest to experiment with.
• 8 bird’s-eye chilies, cut and seeded
• 5 pequin dried-chili peppers, cut and seeded, stems removed
• 1 lemongrass stalk, white part only, finely chopped
• 1 tsp shrimp paste
• 3 slices galangal, finely chopped
• 3 shallots, chopped
• 1 Tbsp chopped ginger root
• 7 garlic cloves, sliced
• 2 tsp coriander seeds, toasted, crushed
• 1 Tbsp chopped makrut lime skin
• Kosher salt

Steps

• Place the chilis in a small bowl and cover with boiling water. Let soak for 20 minutes. Strain and reserve liquid for another use.
• For the curry paste, pound chilis, chopped lemongrass, galangal, and a pinch of salt in a mortar and pestle until a paste has formed. Add the remaining ingredients and pound them until a smooth paste forms.
• Heat a wok or large skillet over high heat. Add the oil and 1⁄3 cup of the curry paste. Stir the paste constantly for 3-4 minutes or until it becomes fragrant.
• Add the tofu and then the vegetable stock. Stir to combine. Add the vegetables, bring to a boil and cook until tender, about 10 minutes. Add the ginger, holy basil, and fish sauce.
• Season to taste with salt.
• Garnish with bean sprouts and makrut lime leaves, and serve with warm jasmine rice.
• Enjoy!