By Chef Ella Freyinger
- 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
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.