Thai Crispy Eggplant Recipe Recipe For Shrimp

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SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE



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

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

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

Steps:

  • 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.
  • 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.
  • 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.

THAI GREEN CURRY SHRIMP



Thai Green Curry Shrimp image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

8 lime wedges, garnish
2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
  • Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

THAI BASIL EGGPLANT



Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories     Side Dish     Vegetables     Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

  • Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
  • Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

THAI GREEN SHRIMP CURRY



Thai Green Shrimp Curry image

The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
1 recipe Lemongrass Paste
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 3/4 cups cold water
1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
One 3 1/2-ounce package enoki mushrooms
1/4 cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tail intact, de-veined

Steps:

  • Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
  • Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.

Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g

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