Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
Recipe courtesy Wolfgang Puck, 2002
Show: Wolfgang Puck
Episode: Chef's Summit
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- Recipe categories: Vegetables, Jalapeno, Shellfish, Shrimp, Tomato, Eggplant,
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By csirjoo_8796510
Toronto, Canada
on August 13, 2012
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This recipe is simply amazing - my husband and I will probably never order red curry at a restaurant, because this recipe is better than any restaurant curry that we have had! If you don't have galangal, it isn't the end of the world (often we didn't, and the tomato concasse is fairly easy to make (boil tomatoes for 10 seconds to remove the skin, peel and de-seed them, and chop them up. The flavours that come together in the sauce are simply amazing.
By gopuffin_12010429
Ragley, 57
on July 24, 2009
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Layers of Thai flavor! I was put off by the term "tomato concasee" and couldn't find a definition for it but I chopeed up some fresh grape tomatoes and added some chives and used that. Also, I did not have gangalal, but loved the textures and flavor. The dish has a good spice level, but if you're not used to spicy, you might cut back on the jalapeno and the Thai chiles. Also, says it feeds 4 but my husband and I ate most of it easily.