Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
Recipe courtesy Wolfgang Puck, 2002
Show: Wolfgang Puck
Episode: Chef's Summit
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
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:
2 tablespoons peanut oil
4-inch piece ginge,r 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
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:
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
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 servingsCan I please have recipe of good Red Thai Curry?
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Red Thai chicken curry
2 tablespoons canola or peanut oil
1 onion鈥攆inely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic鈥攆inely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
陆 teaspoon salt
1 zucchini (courgette)鈥攕liced into thin rounds
1 red pepper (capsicum)鈥攋ulienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets鈥攃ut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves鈥攆inely sliced
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans.Can I please have recipe of good Red Thai Curry?
Thai Red Curry Chicken
I like to use Japanese noodles, rather than rice. Boil these for about two minutes and remove, set aside.
Heat some peanut oil (about 1/4 cup), and add some red Thai curry paste (the more you add, the hotter). it will start to sizzle, simmer for a few minutes until is fragrant.
Add a can of coconut milk, some roughly chopped lemongrass, curry leaves (if you can get some)
Add the chicken (I prefer to use thighs in this recipe), some water chestnuts and straw mushrooms (you can add whatever you like here such as bean sprouts, baby corn etc - i like to add cherry tomatoes for something different)
Simmer for about 15 minutes and serve (you can remove the lemongrass/curry leaves before serving) in a bowl over the noodles.
I vary this recipe by using green curry paste.
Enjoy!
http://allrecipes.com/Search/Recipes.asp鈥?/a>
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