Thai Aubergine Red Curry

• Cooking time: #30mins

• Level: #easy

• Cuisine: #Thai

Ingredients

5 servings

• Coconut milk 1 can

• Soy milk 1

• Aubergine 2

• Carrots 2

• Mushrooms 1 box

• Thai basil 1 pack

• Palm sugar

• Salt

• Soy sauce

• Tempeh
  

For curry paste:

• Red chilli (1 bag)

• Dried red chilli

• Galangal

• Lemongrass

• Lime leaves

• Peanuts (1/2 bag)

Instructions

1. Blend all the red curry ingredients to form a paste.

2. Cut the tempeh into rectangular pieces and air fry or bake at 185°C for 10-15 minutes.

3. In a pot, add some oil to sauté the red curry paste. Pour in coconut milk until well combined.

4. Cut the aubergine into rectangular pieces, the carrots into strips, and slice the mushrooms.

5. Cook the vegetables and tempeh in the curry and let it simmer for 10 minutes or until cooked.

6. Season the curry with soy sauce, oyster sauce, and palm sugar.

7. Serve the curry with warm rice and enjoy!