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PREPARE THE CURRY PASTE: Wrap the shallots, garlic, ginger, and jalapenos in a sheet of aluminum foil, sealing well to make a flat package.
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Place the package directly on a gas or electric burner set at moderate heat and cook until fragrant, about 1 minute on each side, turning with tongs.
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Allow to cool, then unwrap and transfer the contents to a spice grinder or blender.
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Add the curry powder, cumin, and anchovy and process to a fine paste.
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Heat the oil in a small skillet or frying pan over moderate heat and stir fry the paste until well browned, about 3 minutes.
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Stir in the sugar and fish sauce, blending well.
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Set aside to cool.
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NOTE: When buying fish sauce, look for the Squid or Tiparos brand.
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NOTE: The curry paste can be made in larger quantities.
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(This recipe makes about 1/3 cup.)
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Use it to enhance other curried dishes.
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To store, put the curry paste in a glass jar.
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Add just enough peanut oil or vegetable oil to cover.
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Cover and refrigerate for up to 2 months.
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Do not freeze; the paste will lose its aroma.
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PREPARE THE EGGPLANTS: Prick the skins of the eggplants in several places with a fork.
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Place the eggplants directly on a gas or electric burner set at moderate heat and grill, turning with tongs, until the flesh is soft and the skin charred, about 4 minutes.
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Remove to a rack and allow to cool.
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Peel off and discard the charred skin.
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The eggplant flesh should be just cooked but still firm.
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Cut the eggplant into 1/2 inch cubes.
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Put the cubes in a bowl and set aside.
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NOTE: If you cant find the thin long Japanese eggplants, choose a large purple eggplant and allow 12 minutes to cook it.
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MAKE THE FILLING: Heat the oil in a small skillet over moderate heat.
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Add the shrimp and stir fry for 30 seconds.
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Add the eggplant and 2 1/2 tablespoons of the curry paste and stir with a wooden spoon to mix, about 30 seconds.
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Add the basil and salt to taste and remove from the heat.
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Allow to cool.
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Lightly butter a large baking sheet.
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Work with one sheet of phyllo at a time, keeping the remaining leaves covered with a slightly damp kitchen towel to prevent them from drying out.
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ASSEMBLE THE TURNOVERS: Working quickly, place a sheet of phyllo on a work surface with a long side toward you.
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Lightly brush the sheet with melted butter and sprinkle with 1 teaspoon of the shredded coconut.
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Fold the sheet crosswise in half.
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Brush with butter and sprinkle with 1/2 teaspoon of the coconut.
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Fold the sheet lengthwise in half.
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You will have a 4 layer strip about 4 by 12 inches.
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Lightly brush the strip with melted butter.
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Place 1/4 cup of the filling on the bottom left hand corner of the strip.
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Fold bottom right corner of the pyllo strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a triangular point.
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Continue folding up the triangle over itself to form a triangular package.
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Brush the triangle with butter and place it seam side down on the prepared baking sheet.
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Sprinkle 1 teaspoon of the shredded coconut over the triangle.
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Repeat the assembly with the remaining phyllo sheets and filling.
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Cover and set aside until ready to bake.
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MAKE THE SAUCE: Bring the chicken broth to a boil in a medium saucepan.
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Lower the heat to moderately high and gently boil until reduced to 1 cup, about 15 minutes.
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Add the cream, coconut milk, and 1 1/2 tablespoons of the curry paste and blend well with a whisk.
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(Save the remaining curry paste for other uses.)
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Continue cooking until the sauce is reduced to about 1 cup and has thickened enough to coat the back of a spoon, about 15 minutes.
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The sauce may appear curdled; this is natural, dont worry.
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Strain the sauce through a fine-mesh sieve into a small saucepan.
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Cover and set aside.
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NOTE: Do not confuse coconut milk with coconut cream.
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Excellent canned unsweetened coconut milk is available in Asian markets and some supermarkets.
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After opening, it can be refrigerated for up to 1 week.
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For longer storage, freeze it in ice cube trays, then store the cubes in plastic bags.
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Before using, heat the frozen coconut milk until completely melted.
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Four cubes equal about 1/2 cup.
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You may substitute heavy cream for the coconut milk, but the taste will be slightly altered.
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Preheat the oven to 375 F. Adjust an oven rack to the lowest position.
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Bake the turnovers until crisp and golden brown, about 20 minutes.
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Let cool slightly.
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TO SERVE: gently reheat the sauce and divide it among four preheated plates.
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Arrange 2 turnovers on each plate and garnish with shredded basil.
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Yield 8 turnovers, enough for 8 first course or 4 main course servings.
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Cooking Under Wraps
