Vegetarian Thai Yellow Curry with Aubergine, Tofu & Mushroom

We make an umami-rich and flavoursome vegetarian Thai yellow curry (Gaeng Garee) with aubergine, chestnut mushrooms, tofu puffs, and cherry tomatoes, using the traditional method of cooking the curry paste in coconut milk and extracting its coconut oil, developing deep flavours in the process. We replace the Thai fish sauce with soy sauce and cook the cherry tomatoes in two stages for added glutamic acid. The dish is garnished with coriander to complement its unique flavours.
Gaeng Garee, or Thai yellow curry, is a milder curry known for its vibrant yellow hue derived from turmeric and curry powder. Originating from Indian influences, it typically features a rich, creamy coconut milk base and a fragrant blend of spices. Traditionally, it includes proteins like chicken or fish, but vegetarian versions are equally popular, often featuring vegetables and tofu. The balance of sweet, savoury, and slightly spicy flavours makes Gaeng Garee a favourite in Thai cuisine.
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[@kamiros9739]

Man you’re just so good at sharing knowledge, I can't emphasize enough how excellent your videos are

[@zz2791z]

Such an amazing video, so many useful insights and techniques.

[@gettem6341]

I think I messed up cutting the eggplant too small and cooked it too long they disintegrated, I should have tried harder to keep them whole as sponges.

[@w2kitchen]

It also depends on the variety. If you have access, round aubergines are probably the best. Otherwise go for larger ones. They have firmer flesh and less seeds. Japanese aubergine or baby aubergines, as much as I like them for many other recipes, would just melt away in this one. I probably should have mentioned that in the video. Hope the dish turned out okay otherwise though?

[@gettem6341]

@@w2kitchen turned out great otherwise