(For all ingredients, please use organic versions if available)
1 block tofu
1 tablespoon red curry paste
300 grams coconut cream
Mushrooms
1 cup sweet basil leaves
6 Thai round eggplants
1 cup chopped red and yellow bell peppers
4 kaffir lime leaves
Galangal
Lemongrass
2 teaspoons vegetarian soup powder
2 teaspoons sugar
1 spoon soy sauce
1 spoon vegetable oil