My friend has a book of dishes from Vietnam, Thai and Cambodia and this is one I took...
YUM!!
1TBL veg. oil
4 garlic cloves, crushed
2 shallots, sliced
2 dried chillies
3TBL "Kroeung"
1TBL shrimp paste
1TBL palm sugar
2 1/2 cups coconut milk
1 cup chicken stock
4 eggplants washed, cut into bite size pieces
6 kaffir lime leaves
1 bunch fresh basil
jasmine rice
2 limes
salt and pepper
The "Kroeung"...
3 lemon grass stalks..outer leaves removed and chopped
1oz galangal, peeled and chopped
1oz fresh turmeric, peeled and chopped
8 garlic cloves, peeled and crushed
1 small onion
4 kaffir lime leaves
1/2 tsp salt
2TBL water
I put this into the food processor and whizzed it all up
BUT
I used fresh ginger instead of the galangal.
I used dried ground turmeric instead of fresh.
Keeps for a week or so in the fridge.
For the curry
Heat oil in wok or deep fry pan
Stir in garlic, shallots and whole chillies and stir-fry until it begins to colour
Stir in the "kroeung", shrimp paste (I used Indonesian trassie cake)
Stir in the palm sugar, (I used a little less).
Stir till the mixture darkens a bit
Stir in the coconut milk, stock and then add the eggplant..(I used a lot of small round eggplant I 1/4'rd.
Add the finely sliced kaffir lime leaves.
Partially cover the pan and simmer for about 25 mins.
When the eggplant are tender stir in the chopped basil (I used Thai holey basil)
Serve over rice (I did not) and season with lime wedges.
Remember to take out the whole chillies...I did not, my husband bit into it...OH dear....still he did like it very much until then.
I served this with...
Chicken drum sticks
Cauliflower, steamed and sprinkled with sweet dipping sauce and soya sauce.....
We tried to low-carb...lol..we did not have rice!
YUM!!
1TBL veg. oil
4 garlic cloves, crushed
2 shallots, sliced
2 dried chillies
3TBL "Kroeung"
1TBL shrimp paste
1TBL palm sugar
2 1/2 cups coconut milk
1 cup chicken stock
4 eggplants washed, cut into bite size pieces
6 kaffir lime leaves
1 bunch fresh basil
jasmine rice
2 limes
salt and pepper
The "Kroeung"...
3 lemon grass stalks..outer leaves removed and chopped
1oz galangal, peeled and chopped
1oz fresh turmeric, peeled and chopped
8 garlic cloves, peeled and crushed
1 small onion
4 kaffir lime leaves
1/2 tsp salt
2TBL water
I put this into the food processor and whizzed it all up
BUT
I used fresh ginger instead of the galangal.
I used dried ground turmeric instead of fresh.
Keeps for a week or so in the fridge.
For the curry
Heat oil in wok or deep fry pan
Stir in garlic, shallots and whole chillies and stir-fry until it begins to colour
Stir in the "kroeung", shrimp paste (I used Indonesian trassie cake)
Stir in the palm sugar, (I used a little less).
Stir till the mixture darkens a bit
Stir in the coconut milk, stock and then add the eggplant..(I used a lot of small round eggplant I 1/4'rd.
Add the finely sliced kaffir lime leaves.
Partially cover the pan and simmer for about 25 mins.
When the eggplant are tender stir in the chopped basil (I used Thai holey basil)
Serve over rice (I did not) and season with lime wedges.
Remember to take out the whole chillies...I did not, my husband bit into it...OH dear....still he did like it very much until then.
I served this with...
Chicken drum sticks
Cauliflower, steamed and sprinkled with sweet dipping sauce and soya sauce.....
We tried to low-carb...lol..we did not have rice!