1. Mackarel tuna
  2. Green Round Eggplants
  3. 2 Tomatoes cut into quarters
  4. 300 ml Coconut milk
  5. To taste sugar
  6. Green curry seasoning
  7. 2 inches galangal – smashed
  8. 2 inches ginger – smashed
  9. 2 bay leaves
  10. 1 lemonggrass – smashed
  11. 3 kaffir lime leaves
  12. 4 cloves garlic
  13. 8 shallots
  14. Cayenne pepper
  15. To taste chicken powder
  16. Water
  17. Olive oil


  1. Fry half cooked mackarel tuna and set aside

  2. Cut the eggplants into quarters

  3. Blend shallot, garlic and some cayenne pepper

  4. Heat olive oil in a pot, add blended garlic shallot and cayenne pepper and fry until fragrant, add lemong grass, bay leave, kaffir lime leaves, and fry for few minutes, add curry pasta and fry until you get nice smell of curry pasta.

  5. Add boiled water, put in macharel tuna and cook over high heat

  6. Add eggplants, cayenne pepper and bring it to boil again, then turn into lower heat and cook untill eggplants get soft.

  7. Put in tomato coconut milk and bring it to boil again then turn into lower heat again and add chicken powder and sugar to taste.

  8. And Curry is getting ready. Place it in a bowl and serve ?

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