Gaeng Om Thai Herbal Curry
Ingredients
Paste
- 12 dried long red chillies, deseeded and soaked
- 1 tbs chopped garlic
- 1 tbs chopped red shallot
- 1 tsp chopped fresh red turmeric
- 1 tbs chopped coriander root (or sub for 2 tbs chopped stem)
- 2 tbs chopped lemongrass
- pinch of salt
- 1 tsp shrimp paste substitute: either white miso, yellow bean sauce, or tua nao
Other
- 3 cups vegetable stock
- 1 bunch Choy sum or leafy green of choice
- 2 tbs light soy sauce
- 0.5 cup diced tempeh
- 0.5 cup diced dried and reconstituted shiitake
- 1 fermented tofu cube + 1 tbs of its marinade
- handful Thai basil
- handful coriander leaves
- pinch white sugar
Preparation
Pound paste ingredients in a mortar and pestle or blitz in a blender.
Combine tempeh and shiitake in a mixing bowl and work in fermented beancurd.
Bring stock to boil and season with sugar and soy sauce.
While boiling, add 3 tbs of curry paste and stir until dissolved.
Add choy sum and simmer for 2 minutes.
Add tempeh-shiitake mix and stir well.
Turn off heat and add basil and coriander.
Give it all a good mix.
Serve with rice.
