Eggplant okra and tofu pok curry

This is another vegetables curry from Mas Food packet I bought a few days ago. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour.

The main ingredients are eggplant, okra, and tofu pok. The curry is delicious, red spicy and to my liking. Looking at my tomatoes it doesn’t looks fresh. Don’t like wasting it, so I added it in. Today, I am glad to add in chili paste on top of using extra flavour ingredients and the packet curry paste. Be adventurous and it’s trial and error experiment. Let’s cook!!!


3 long eggplants, cut into bite size
14 okras (ladies fingers)
2 plum tomatoes, cut thin slices
1 packet about 200 g Mas Food curry paste
1 packet tofu pok, cut in half
5 Tbs chili paste
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
1 Tbs garlic minced
1/2 Tbs ginger powder
2 dessertspoons oil


Put oil in pot and when hot fry the ground ingredients well. Fry garlic and ginger till aromatic. Add Malaysia- Chilliz vegetables curry paste. Stir gently for 2-3 minutes. Pour in 400 ml coconut milk into paste mixture, stirring until it boils.

Now add eggplants and okra, cooked until soft. Add just enough water to cover vegetables. Then add chili paste and gives a stir or two to mix well. Add in tofu pok and tomatoes. Season with salt and pepper to taste. Simmer for 4 minutes. Switch off hob. Let’s sit for about 5-7 minutes for all the flavour to absorbed further before serving it with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: cabbage, green bean, peas, 3 colours capsicums, baby corns or chickpeas. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. You can omit tomatoes. I added to try and see if there’s any different and for more flavour. You can serve with roti, chapati or noodles.