Tteokbokki Curry

Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes or until fragrant.
Add the curry paste. Next, add the red curry paste and cook for another 30 seconds. Use a spatula to slightly mash the red curry paste and combine it with the shallots and garlic.
Pour in the remaining ingredients. Next, pour in the full-fat coconut milk, water, soy sauce, coconut sugar, curry powder, and rice cakes.
Let simmer. Bring to a simmer and let simmer uncovered for about 8 minutes or until the rice cakes are perfectly tender. Tip: Make sure to stir very regularly using a wooden spoon or spatula to prevent the rice cakes from sticking to the bottom of the pan.
Garnish. Finally, remove from the heat and stir in the lime juice. Top with chopped cilantro for freshness, and enjoy immediately while the rice cakes are still warm and chewy!
This Tteokbokki curry is definitely best served immediately for optimal flavor. I tried to reheat it the next day – it didn’t taste as rich and was not as creamy, so I highly suggest cooking it just before serving. If you have leftovers, you can store them for up to 2 days in the refrigerator.