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20 December 2012,22:49 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • To make curry paste: dry-fry or roast cardamom, cloves, coriander seeds, cumin and nutmeg over low heat until fragrant.
  • Remove from the heat. In a mortar, pound coriander roots finely.
  • Add roasted spices and pound well. Add shallots and garlic, pound thoroughly before adding red curry paste.
  • Continue pounding until a smooth curry mixture is obtained.
  • Bring a pot of water to the boil over medium heat.
  • Cook TVP until tender, remove and soak in cold water. Squeeze to dry and cut into thin slices.
  • Boil coconut mill in a pot until it boils and oil surfaces. Add curry mixture and sauté until fragrant and red oil surfaces.
  • Add cooked TVP, stir to combine. Add another cup of coconut milk.
  • Cook until boils well and red oil surfaces. Add both mushrooms, cook until done.
  • Pour in the remaining coconut milk, season to taste with salt, palm sugar, light soy sauce and seasoning sauce.
  • Add pea eggplant and torn kaffir lime leaves. When it boils again, add sweet basil leaves and spur chilies, stir lightly. Remove from the heat.
  • Dip out into a serving dish, sprinkle shredded and whole kaffir lime leaves over the top and serve.


  • 50 grams large-size textured vegetables protein (TVP)
  • ½ liter coconut milk
  • 4 straw mushrooms, quartered
  • 1 abalone mushroom, sliced thinly
  • 1 teaspoon sea salt
  • 2 teaspoons palm sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon seasoning sauce
  • 100 grams pea eggplant, lightly cracked
  • 1 kaffir lime leaves
  • 100 grams sweet basil leaves
  • 1 green and red spur chilies, sliced diagonally shredded and whole kaffir lime leaves for garnish

Curry Paste

  • 2 pods cardamom
  • 4 cloves
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin
  • 1 nutmeg
  • 2 coriander roots, sliced
  • 3 shallots, Sliced
  • 10 cloves Thai garlic, peeled
  • 100 grams red curry paste

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