Thai Red Veggie Curry
[Vegan, Gluten-Free]

For the Red Curry Paste:

• 8 dried red chilies, seeded and soaked in water for 10 minutes
• 2 tablespoons shallots, chopped
• 2 tablespoons garlic, chopped
• 1 teaspoon ginger chopped
• 1 tablespoon lemongrass, chopped
• 1/2 kaffir or Persian lime zest
• 1 teaspoon white peppercorns
• 1 tablespoon coriander seeds, roasted
• 1 tablespoon cumin seeds, roasted
• 1 teaspoon cilantro root (bottoms of cilantro stems or 1 teaspoon cilantro)
• 1 teaspoon salt

For the Curry:

• 1 block tofu or mixed vegetables
• 1 tablespoon red curry paste
• 3/4 cup coconut cream
• 3/4 cup coconut milk
• 1 red chili, sliced diagonally
• 1/4 cup sweet basil leaves plus more for garnish
• 1 Thai or Japanese eggplant
• 10 baby eggplant or sub with another Thai/Japanese eggplant
• 2 kaffir lime leaves (or lime zest if you cannot find kaffir)
• 1 teaspoon salt
• 1 tablespoon cooking oil