OK, I cheated. I should really learn to make the curry paste on my own, but due to limited ingredient availability in the region, I was forced to use a pack of green curry paste to make this dish. Nonetheless, it turned out really good. One 50g pack of the paste uses 500ml of coconut milk. I added okra, mushrooms and tau foo pok (fried tofu balls) to the curry, seasoned with a little more salt and sugar and VOILA it was done. Pour the curry on top of cooked ho fun (thick rice noodles) softened with hot water. For garnish, I used fresh beansprouts, cilantro, tomatoes and fried vegetarian ham. The ham can be substituted with shredded chicken for non-vege option.

We had leftover wonton noodles from last night, so I made a simple vegetable curry with okra, eggplant, tomatoes and tau foo pok to go with the noodles.

My curry varies depending on whatever I can dig out of the fridge. For this version, here’s what I have included:

Ingredients
Mix 1 cup of curry powder (any mix you like) with water to turn into a thick paste. Add a few tablespoons of oil into this mixture.
1 cup of blended chili. You can use chili boh if you like, but since I don’t have any, I blended some chipotle chili intead.
1 can of coconut milk
1 thumbsize ginger, grated finely
Handful of Mustard seed
Okra (bendi), eggplant (brinjal), tomatoes, tau foo pok
I wish that I had serai, but didn’t get it since this is last minute

Method
If using brinjal, fry in hot oil and set aside.
Heat 3 tablespons of oil. Fry mustard seed in hot oil until they start to pop. Add grated ginger and fry until fragrant.
Add curry paste mixture into the oil and fry until fragrant.
Pour chili paste into the curry mixture and mix until combined.
Add bendi and tomatoes into the mixture and coat evenly.
Pour in vegetable broth to dilute the mixture. Let the vegetables cook in the broth until semi-softened.
Add in tau foo pok to the simmering pot.
Add in the can of coconut milk and mix evenly when the vegetables are almost done.

Season with salt and brown sugar. Stir in the brinjal prior to serving.
Garnish with fresh beansprouts and parsley. Also include a wedge of lime/lemon if a little hint of sourness is desired.