1. Curry paste, the key to making this dish, is usually sold in big supermarkets
2. Wash all vegetables and cut into pieces
3. Finely chop onion and garlic and set aside
4. Put the oil in the pot to heat up. The high-temperature resistant enamel pot I use is convenient for stewing
5. Put in the garlic and onion first to burst the fragrance
6. Add tomatoes and eggplants and stir-fry until soft
7. Then you can add water, add curry paste and coconut milk, and cook for 3 or 4 minutes
8. Then add potatoes, beans, mushrooms and okra,
9. Stir evenly and turn to low heat
10. Cover, simmer for about half an hour, and add salt when it comes out of the pot
11. Alright, the curry mix is ready
Tips:Don’t put all the dishes in the pot at once, the eggplant and tomato will be delicious after fry.
