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20 December 2012,22:57 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a pot of water or stock, add jungle curry paste and stir to dissolve well.
  • Bring to a boil over medium heat. Add tofu, pumpkin and both kinds of eggplants.
  • When everything is cooked through, season to taste with light soy sauce, salt and sugar.
  • It should have a balanced taste of salty and spicy.
  • When it boils again, add holy basil leaves, stir lightly and remove from the heat.
  • Dip out into a serving bowl.
  • Garnish with wild ginger before serving.


  • 1 liter water or vegetables stock
  • 200 grams jungle curry paste
  • 2 piece hard white tofu boiled and cut into pieces.
  • 500 grams pumpkin, cut into pieces
  • 5 Thai eggplants, quartered
  • 200 grams pea eggplants
  • 100 grams light soy sauce
  • 2 teaspoons sea salt
  • 1 teaspoon unbleached sugar
  • 200 grams holy basil leaves
  • Shredded wild ginger for garnish

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