Recipe: Shrimp and Eggplant with Coconut Rice
My sister-in-law, Susanne, says she trusts any recipe that contains shrimp and coconut milk. Just a few more additions for me, and I enthusiastically agree.
Yield: 3-4 servings
Time: 30 minutes
Cost: apx. $14 (depending on price of shrimp)
- 1 cup Thai red rice or long grain white rice
- 1/2 pound medium shrimp, peeled and deveined
- 4 Asian eggplant, ends trimmed, washed, sliced into 1/4-inch coins (4-5 cups)
- 1 teaspoon red curry paste
- 1 tablespoon fish oil
- 1 teaspoon garlic
- 2 inches lemongrass, finely sliced
- 1/2 tablespoon peanut oil
- 1 cup coconut milk
- 1/4 cup chopped cilantro
- 1/4 cup Thai basil
1. Cook rice according to package instructions.
2. While rice is cooking, heat peanut oil over high heat. Add shrimp and sear 30 seconds —1 minute on each side depending on size of shrimp. Shrimp should be seared on the outside but not cooked through; it will continue cooking in the sauce. Remove shrimp from pan and reserve.
3. Add an additional tablespoon oil to pan and heat to medium. Sauté lemongrass 4 minutes, stirring, or until just tender and fragrant. Add eggplant to pan and brown each side of eggplant 1-2 minutes. Asian eggplant cooks quickly so take care not to overcook as it will continue cooking in sauce.
4. Combine remaining 3/4 cup coconut milk with fish sauce, curry paste and garlic and pour into pan. Let simmer 2 minutes for flavors to combine, then add shrimp and simmer until shrimp are cooked. Stir in chopped basil and cilantro. Add additional curry to taste for a hotter sauce.
4. Stir remaining coconut milk into cooked rice. Divide rice onto plates and top with shrimp mixture.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 30, 2010.