Cari Chay Vegetable And Tofu Curry

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3 tbsp vegetable oil

2 large garlic cloves, crushed

1 large shallot, thinly sliced

1–1/2 tbsp vietnamese Cari or store-bought indian curry powder

1 tbsp palm sugar

1 quart (liter) thick coconut milk

juice of 1 lime

2 tbsp fish sauce (optional)

2 tsp annatto seed extract (optional)

2 stalks lemongrass, outer leaves discarded, then bruised

2 kaffir lime leaves, bruised


2 lb (900 g) firm tofu, cut into 1-in (2.5-cm) cubes

1 large boiled bamboo shoot, thinly sliced

2 Asian eggplants, halved lengthwise and cut into 1-in (2.5-cm) pieces

24 vietnamese cilantro leaves or thai basil leaves

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