Vegan Gaeng Phet Ma-Kham (Spicy Tamarind Curry)
Ingredients: 1 cup tamarind shoots , washed and chopped 1 can (400ml) coconut milk 1 medium-sized eggplant , diced 1 cup bamboo shoots, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, sliced 1 block of firm tofu, cubed 4-5 kaffir lime leaves, torn 2-3 Thai red chilies , sliced (adjust according to spice preference) 1 tablespoon vegetable oil 1 tablespoon soy sauce 1 tablespoon agave syrup or other sweetener (adjust to taste) Salt to taste For the Red Curry Paste: 3-4 dried red chilies, soaked in warm water 3 shallots, peeled 4 cloves garlic, peeled 1 lemongrass stalk, sliced 1 thumb-sized piece of galangal , sliced 1 thumb-sized piece of ginger , sliced 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon paprika 1 tablespoon tomato paste Instructions: Prepare the Red Curry Paste: In a blender or food processor, combine all the red curry paste ingredients and blend until it forms a smooth paste. Cooking the Curry: Heat vegetable oil in a large...