Red-Curried Shrimp and Vegetables uses the smoky depth of grilled Eggplant and Zucchini to enhance Shrimp in a Thai-style, Red Curry Sauce.
Course: Main Dish
Keyword: Chili Paste, Eggplant, Shrimp, Shrimp Paste, Zucchini
Author: John Thompson
1small Asian Eggplantsliced in ½ inch rounds;
1small Zucchinisliced in ½ inch rounds;
1small bunch fresh Basil leaves;
1level tbsp. Coriander Seeddry roasted and ground;
1level tsp. Cumin Seeddry roasted and ground;
Put all the ingredients except the shrimp, vegetables, and basil, into a small bowl along with a tablespoon or two of water and blend to a smooth paste. Allow this to sit for an hour or two.
Sprinkle the eggplant slices with a little salt, brush lightly on both sides with a little oil and then grill on a barbecue or ridged frying pan until nicely grill marked and just tender.
Repeat the preceding steps with the zucchini and set both vegetables aside for the moment.
Heat a good three tablespoons of oil in a pan over moderately high heat and add the spice paste. Allow it to bubble and cook until the extra water has been driven off and the mix begins to separate from the oil.
Add the shrimp and saute just until they are pink.
Add the vegetables along with the basil leaves and cook for a minute or so longer until the basil has wilted. Serve while still piping hot.
Red-Curried Shrimp and Vegetables https://sybaritica.me/red-curried-shrimp-and-vegetables/