Recipe: Thai shrimp and eggplant
Have you ever had a dish haunt you through the years? Lately I've been thinking about a wonderful dish, "Thai Shrimp and Eggplant", I used to order several years ago at Thai Bistro in Canton. I just reviewed their on-line menu and don't see it. Perhaps the chef could make it upon request, but I thought I'd attempt recreating the dish from home tonight.
Yield: 4-6 servings
Rest Time for Eggplant: 30-60 minutes
Active Time: 45 minutes
Cost: apx. $20.00 (using frozen shrimp purchased on special for $9.99#)
- 8 cups eggplant (3 small), washed and cut into cubes
- 3-4 tablespoons peanut oil
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons garlic
- 1 tablespoon lemon grass
- 1 tablespoon chopped ginger
- 2 tablespoon fish sauce
- 1-2 tablespoons red chili curry paste
- 1 (14.5) ounce can diced fire roasted tomatoes with green chilis
- 1 tablespoon Thai basil
- 1 tablespoon cilantro
1. Arrange eggplant cubes on paper towels or a clean cloth. Lightly season with kosher salt and let excess moisture drain 30-60 minutes.
2. Heat 1 tablespoon oil over medium high heat in a large sauté pan. When oil is hot but not smoking, quickly cook shrimp until browned but not cooked through, about 45 seconds on each side. Remove and reserve.
3. Reduce heat to medium, add 2 tablespoons oil to pan and sauté garlic, lemon grass, ginger and eggplant 4-5 minutes or until eggplant is lightly browned, adding additional oil if necessary. Stir in fish sauce, 1 tablespoon curry paste and diced tomatoes. Bring to a boil then reduce heat to medium-low; simmer until eggplant is tender, 20-30 minutes. Add additional curry paste to sauce, if desired.
4. Reheat shrimp and Thai basil in sauce, and serve garnished with cilantro.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 23, 2010.