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Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce Recipe

Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce Recipe

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Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce

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Ingredients:

Serving

2 tbsp cooking oil
2 tbsp 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 tbsp 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 tsp cumin powder
1 tsp sweet paprika
2 tsp red thai curry paste
1/4 cup tomato concassee
2 cups unsweetened coconut milk
2 to 3 tbsp lime juice
2 to 3 tbsp 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 tbsp peanut oil, divided
1 tbsp butter
1 tsp minced jalapeno
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced white onion
1/4 cup tomato concasse
1 tsp sugar
1/2 tbsp cumin powder
1/2 tbsp coriander powder
salt and ground black pepper
1 tbsp chiffonade cilantro
1 tbsp chiffonade thai basil

Directions:

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.
Thai Red Curry Sauce:
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.
Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
Yield: about 1 cup, 4 servings
Thai Spiced Eggplant:
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.
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.
Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.
Yield: about 1 cup, 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	843.71 Kcal (3532 kJ)
Calories from fat	629.64 Kcal
		% Daily Value*
Total Fat	69.96g	108%
Cholesterol	116.95mg	39%
Sodium	1794.57mg	75%
Potassium	969.69mg	21%
Total Carbs	38.75g	13%
Sugars	12.87g	51%
Dietary Fiber	7.64g	31%
Protein	19.2g	38%
Vitamin C	12.6mg	21%
Vitamin A	0.1mg	4%
Iron	4.5mg	25%
Calcium	82.4mg	8%

Amount Per 100 g
Calories	189.52 Kcal (793 kJ)
Calories from fat	141.43 Kcal
		% Daily Value*
Total Fat	15.71g	108%
Cholesterol	26.27mg	39%
Sodium	403.11mg	75%
Potassium	217.82mg	21%
Total Carbs	8.7g	13%
Sugars	2.89g	51%
Dietary Fiber	1.72g	31%
Protein	4.31g	38%
Vitamin C	2.8mg	21%
Iron	1mg	25%
Calcium	18.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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