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1
In a large saute pan, over high heat combine the oil and butter.
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2
Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper.
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3
To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate.
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4
Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce.
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5
Garnish with chiffonade of basil leaves.
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6
In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal.
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7
Cook until glossy and aromatic, stirring constantly, about 2 minutes.
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8
Add the Thai chiles and stir-fry another 30 seconds.
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9
Add the cumin, paprika, red Thai curry paste and tomato.
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10
Cook another 1 to 2 minutes, stirring constantly.
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11
Deglaze the saucepan with coconut milk and bring mixture to a boil.
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12
Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil.
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13
Allow to simmer for 10 minutes and reduce slightly.
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14
Season, to taste, with salt and sugar.
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15
Remove from heat and steep for 20 minutes.
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16
Strain and use as needed.
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17
Preheat a grill.
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18
With a fork, poke eggplant several times.
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19
Rub with 1 tablespoon of peanut oil.
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20
Grill until completely tender.
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21
Remove pulp from the charred skin and roughly chop the pulp.
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22
In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter.
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23
Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes.
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24
Add the tomato and eggplant pulp.
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25
Stir until well blended.
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26
Add the sugar, cumin, and coriander.
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27
Season, to taste, with salt and pepper.
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28
Cook over low heat for about 15 minutes, stirring occasionally.
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29
Taste and correct seasoning with salt and pepper.
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30
Turn off heat and stir in cilantro and Thai basil.
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31
Use as needed.
