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This dish is an attempt to recreate one of the house specialties from a terrific little restaurant in Sarasota, FL, called Pad Thai. Pad Thai is one of those small, "where the locals eat" restaurants that doesn't look like much from the outside but manages to serve consistently wonderful food. The preparation on this dish is a little different from their original version, but since the restaurant is a good 2-1/2 hour drive from where I live now, it works for me.
Thai Green Curry Shrimp With Eggplant And Green Beans
Makes 4 servings
Ingredients ~
4 Japanese eggplants, cut into 1/2-inch thick slices
1/2 lb fresh green beans, washed, ends trimmed
1 red bell pepper, seeded and sliced into thin strips
2 Tbsp vegetable oil
1/4 cup fresh green curry paste ~ recipe follows
1 can unsweetened coconut milk
1 lb of large peeled and de-veined shrimp, tails left on
2 teaspoons fish sauce
8 or 10 fresh basil leaves, torn into small pieces
Salt and pepper to taste
Fresh cilantro leaves for garnish
Lime wedges
Steamed jasmine rice
Preparation ~
Heat oven to 425°. Line a baking sheet with parchment and arrange the eggplant slices in a single layer. Brush the slices with a bit of the vegetable oil, sprinkle with a touch of salt, turn over and repeat on the other side. Place in the pre-heated oven for 4 to 5 minutes or until the eggplant is lightly browned. Turn over and roast for another 3 minutes or so. These times are approximate and can vary between ovens, so watch your eggplant carefully to be sure it doesn't burn. Remove cooked eggplant to a separate dish and keep warm. Leave the oven on.
Line your baking sheet with parchment again and spread your green beans and red pepper strips in a single layer. Brush lightly with oil, salt and roast for 7 to 8 minutes, until your vegetables are tender and just beginning to brown. Remove from the oven and set aside to keep warm with the eggplant.
Add the green curry paste to a saucepan heated over medium heat. Add half of the coconut milk and whisk until blended. Allow to simmer for a few minutes until fragrant and starting to bubble. Add the shrimp, tossing to coat with the curry-coconut mixture. Just as the shrimp are starting to turn pink, add the balance of the coconut milk and the fish sauce. Continue cooking until the shrimp are cook through. Add the torn basil leaves and remove from the heat.
Mound a portion of the steamed jasmine rice in the center of each plate. Surround each serving of rice with one-fourth of the shrimp, green beans, bell peppers and eggplant. Drizzle some of the green curry-coconut mixture over the shrimp and vegetables and put the remainder in a bowl on the table. Garnish each plate with fresh cilantro and lime wedges.
Fresh Green Curry Paste
Ingredients ~
1 tsp ground coriander seed
1/2 tsp ground anise seed
1 tsp freshly ground black pepper
1 tsp freshly ground nutmeg
3 stalks of lemongrass (lower portion only, tough outer layers discarded), finely minced
1/3 cup fresh cilantro stems, finely chopped
5 or 6 medium sized kaffir lime leaves, center vein removed and finely chopped or 2 teaspoons fresh lime zest
4 large cloves garlic, finely chopped
1 Tbsp fresh ginger, grated
2 green onions, white part only, finely chopped
6-8 green thai chilies, stemmed, seeded and minced (use more or less to taste)
1 tsp anchovy paste
1 tsp salt
vegetable oil
Preparation ~
Place the ground coriander, ground anise, black pepper and nutmeg in a dry pan over a medium heat for about 3 minutes or until they begin to release some aroma. Shake the pan frequently to be sure that they don't scorch. Set aside. Once cooled, add to the bowl of a food processor.
Add the chopped lemongrass, cilantro stems and kaffir lime leaves or lime zest to a mortar and pound for a minute or two to break down the coarse fibers of the fresh lemongrass. Add to the spices in the food processor.
Add the chopped garlic, grated ginger, chopped green onions, chopped Thai chilies, anchovy paste and salt to the food processor along with about 1 tablespoon of vegetable oil. Process the mixture using the metal blade until it becomes a thick, moist paste. It may be necessary to scrape down the sides of the processor bowl once or twice and add a bit more oil to achieve the right consistency.
Makes about 1/2 cup. Can be frozen in 1/4 cup portions for 2 to 4 weeks.