Plus: More Vegetable Recipes and Tips
In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes.
Add the Thai chili and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1-2 minutes, stirring constantly.
Deglaze saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice and fish sauce. Allow to simmer for 10 minutes and reduce slightly.
Season to taste with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce.
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