Eastington@Paddington

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 236) by Pauline Nguyen and Luke Nguyen and Mark Jensen

• turmeric 
• Thai red curry powder 
• baby corn
• potatoes
• tamarind paste
• garlic
• canned coconut cream
• palm sugar
• button mushrooms
• snow peas
• Japanese eggplants
• Asian shallots
• raw peanuts
• bean sprouts
• winter squash
• bok choy
• dried red chiles
• galangal
• lemongrass
• coriander leaves

I noticed too late the quantities serve 6 as a main course.

I departed from the recipe in three respects:

1. Instead of 1.08L of coconut cream, I used half coconut cream, and half coconut milk. (It is still very thick creamy, and my preference would be lighter still).

2. Instead of stiring in the fried eggplant before serving, I added it as a garnish on top ( for colour and texture).

3. Doubled the quantity of dried chilli in the paste.