Ingredients

  • 20 mushroom balls
  • 2 eggplants (cut into rectangles)
  • 2 tomatoes (cut each into fourths)
  • 8 ladyfingers (cut into 1 inch pieces)
  • 1/2 cup of coconut milk

Seasonings

  • 1 tablespoon of vegetarian tom yum paste
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of curry powder
  • 1 tablespoon of chili powder
  • 1 tablespoon of soy sauce

Method

  • Stir-fry chili powder + curry powder + turmeric powder until fragrant.
  • Add 1/2 cup of oil, stir evenly.
  • Add ladyfingers + eggplants + tomatoes + mushroom balls and simmer until fragrant.
  • Add tom yum paste + sugar + salt + 2 cups of water.
  • When the curry sauce is perfectly cooked, add coconut milk + soy sauce, briefly simmer, dish out and serve.