- 2 tablespoons cooking oil
2 tablespoons butter
12 large shrimp, peeled, deveined, tail on
Salt and freshly ground pepper
Thai Spiced Eggplant, heated, recipe follows
Thai Red Curry Sauce, heated, recipe follows
Basil leaves, chiffonade
2 tablespoons peanut oil
4-inch piece ginger skin on, sliced and smashed
1 large lemon grass, white part only, about 4-inch piece, smashed
1 (2-inch) piece galangal, peeled and chopped
2 dried red Thai chiles
2 teaspoons cumin powder
1 teaspoon sweet paprika
2 teaspoons red Thai curry paste
1/4 cup tomato concassee
2 cups unsweetened coconut milk
2 to 3 tablespoons lime juice
2 to 3 tablespoons fish sauce
1/2 cup Kaffir lime leaves
1 cup Thai basil leaves
Salt and sugar, to taste
1 Globe eggplant, or 4 Chinese eggplants
2 tablespoons peanut oil, divided
1 tablespoon butter
1 teaspoon minced jalapeno
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced white onion
1/4 cup tomato concasse
1 teaspoon sugar
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
Salt and ground black pepper
1 tablespoon chiffonade cilantro
1 tablespoon chiffonade Thai basil