Shrimp Panang Curry with Eggplant
Salted, pan-pressed eggplant, carrots and just-blanched broccoli, finished with lots of basil.
Ingredients
- 1 lb, peeled Shrimp
- 1 can (13.5 oz) Coconut milk
- 3 tbsp Fogato Panang curry paste
- 1, cubed and salted Eggplant
- 2, sliced Carrots
- 1 small head, florets Broccoli
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 1 tbsp Neutral oil
- 1 Lime
- a big handful Thai basil
- to serve Jasmine rice
Steps
- Salt the eggplant cubes and let them sit until they release their juices, then wipe them down.
- Heat oil in a pan until it's hot before anything goes in. Add the eggplant and press it down with a spatula so it releases its watery juices and browns. Set it aside.
- Fry the curry paste in a little more oil with a few spoons of the coconut cream until fragrant.
- Add the rest of the coconut milk and the carrots and simmer until the carrots are almost tender.
- Season with fish sauce and sugar. Toward the end, add the shrimp, the broccoli and the eggplant and cook just until the shrimp turn pink and the broccoli is bright green, slightly blanched, not overcooked.
- Finish with lime and basil and serve over rice.
Maeploy is the panang curry paste I use. Add the vegetables at the end so they keep their bite. The same curry is great with crispy skin salmon on top.
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