Sauteed Shrimp With Thai Spiced Eggplant And Thai Red Curry Sauce Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons cooking oil

2 teaspoons red Thai curry paste

1/2 tablespoon cumin powder

Thai Red Curry Sauce, heated, recipe follows

Salt and sugar, to taste

2 to 3 tablespoons fish sauce

1 tablespoon chiffonade cilantro

1 teaspoon minced jalapeno

1 Globe eggplant, or 4 Chinese eggplants

1 tablespoon chiffonade Thai basil

1 tablespoon minced ginger

1/2 cup Kaffir lime leaves

1/4 cup tomato concassee

12 large shrimp, peeled, deveined, tail on

Salt and ground black pepper

2 dried red Thai chiles

1 tablespoon minced garlic

1 teaspoon sugar

2 tablespoons peanut oil, divided

1 tablespoon minced white onion

1/2 tablespoon coriander powder

2 cups unsweetened coconut milk

4-inch piece ginger skin on, sliced and smashed

Thai Spiced Eggplant, heated, recipe follows

2 to 3 tablespoons lime juice

Basil leaves, chiffonade

1/4 cup tomato concasse

Salt and freshly ground pepper

1 teaspoon sweet paprika

2 tablespoons peanut oil

1 large lemon grass, white part only, about 4-inch piece, smashed

1 (2-inch) piece galangal, peeled and chopped

2 teaspoons cumin powder

1 cup Thai basil leaves

1 tablespoon butter

2 tablespoons butter

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