Vegan Thai green curry with fried tofu, bamboo shoots and winter melon

Julienne spinach as fine as possible.

In a mortar, combine the spinach with miso and dried shiitake grated on a microplane; add the store-bought green curry paste and pound to mix.

Reduce a little less than half of the coconut milk by about half.

Add the curry paste and keep stirring so it does not scorch, until the coconut oil separates from the paste and turns dark green; cook another minute or so. A scratch paste needs longer since its herbs are raw.

Add the rest of the coconut milk and some water and bring to a simmer.

Rinse canned bamboo shoots very well; optionally boil them about five minutes to remove their smell.

Peel winter melon, remove the spongy middle and cut into chunks.

Add the fried tofu, bamboo shoots and winter melon, and makrut lime leaves twisted to bruise them.

Season with a tablespoon of soy sauce and some palm sugar; simmer until the winter melon is cooked through, 10 to 15 minutes.

Add red bell pepper and give it a minute to soften.

Turn off the heat, stir in plenty of Thai basil to wilt in the residual heat, then taste and adjust.