Ingredients Jump to Instructions ↓

  1. 2 tablespoons cooking oil

  2. 2 tablespoons butter

  3. 12 large shrimp, peeled, deveined, tail on

  4. Salt and freshly ground pepper

  5. Thai Spiced Eggplant, heated, recipe follows

  6. Thai Red Curry Sauce, heated, recipe follows

  7. Basil leaves, chiffonade

  8. 2 tablespoons peanut oil

  9. 4-inch piece ginger skin on, sliced and smashed

  10. 1 large lemon grass, white part only, about 4-inch piece, smashed

  11. 1 (2-inch) piece galangal, peeled and chopped

  12. 2 dried red Thai chiles

  13. 2 teaspoons cumin powder

  14. 1 teaspoon sweet paprika

  15. 2 teaspoons red Thai curry paste

  16. 1/4 cup tomato concassee

  17. 2 cups unsweetened coconut milk

  18. 2 to 3 tablespoons lime juice

  19. 2 to 3 tablespoons fish sauce

  20. 1/2 cup Kaffir lime leaves

  21. 1 cup Thai basil leaves

  22. Salt and sugar, to taste

  23. 1 Globe eggplant, or 4 Chinese eggplants

  24. 2 tablespoons peanut oil, divided

  25. 1 tablespoon butter

  26. 1 teaspoon minced jalapeno

  27. 1 tablespoon minced garlic

  28. 1 tablespoon minced ginger

  29. 1 tablespoon minced white onion

  30. 1/4 cup tomato concasse

  31. 1 teaspoon sugar

  32. 1/2 tablespoon cumin powder

  33. 1/2 tablespoon coriander powder

  34. Salt and ground black pepper

  35. 1 tablespoon chiffonade cilantro

  36. 1 tablespoon chiffonade Thai basil

Instructions Jump to Ingredients ↑

  1. In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.

  2. In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger , lemon grass and galangal . Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce , lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.

  3. Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.

  4. Yield: about 1 cup, 4 servings Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.

  5. In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno , garlic, ginger, and onion until glossy and aromatic , about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.

  6. Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.

  7. Yield: about 1 cup, 4 servings


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