Vegan Gaeng Phet Ma-Kham (Spicy Tamarind Curry)

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 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:

  1. 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.

  2. Cooking the Curry:

    • Heat vegetable oil in a large pot over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.
    • Add tofu cubes and cook until lightly browned.

  3. Add Vegetables:

    • Add eggplant, bamboo shoots, tamarind shoots, red bell pepper, yellow bell pepper, and zucchini to the pot. Stir well to coat the vegetables with the curry paste.

  4. Add Coconut Milk:

    • Pour in the coconut milk, stirring continuously. Bring the mixture to a gentle simmer.

  5. Seasoning:

    • Add soy sauce, agave syrup, and salt to taste. Adjust the sweetness and saltiness according to your preference.

  6. Simmer and Serve:

    • Add kaffir lime leaves and Thai red chilies. Simmer the curry for about 15-20 minutes or until the vegetables are tender.

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