Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thai eggplant curry shrimp soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Thai Eggplant Curry Shrimp Soup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Thai Eggplant Curry Shrimp Soup is something which I have loved my entire life. They are fine and they look fantastic.
It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Eggplant Challenge: Roasted Eggplant w/ Garlic Shrimp Sauce. This recipe is the first of our "Ingredient Challenge"!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook thai eggplant curry shrimp soup using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Thai Eggplant Curry Shrimp Soup:
- Prepare 2 large eggplants
- Make ready 1 onion
- Get 1 stick lemongrass
- Prepare 1 tbsp fresh chopped ginger
- Get 3 clove garlic
- Take 1 can coconut milk
- Get 1/2 can coca goya
- Make ready 1/2 cup heavy cream
- Make ready 2 quart chicken stock
- Prepare 1 scallion
- Make ready 5 tbsp vegg oil
- Prepare 1 1/2 oz red curry paste
- Take 1 lb pork belly
- Take 1 lb medium shrimp
This shrimp curry is my husband Michael's favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and I added eggplant and red pepper and the feeling of love and creativity I feel when I prepare a delicious dinner for my family is everything to me. For this Shrimp and Eggplant Curry, I used round eggplants as they hold up better in the curry. This Thai green curry recipe features beef with eggplant and red bell pepper, but it could also be made with chicken.
Instructions to make Thai Eggplant Curry Shrimp Soup:
- cut up pork belly into pieces & place in large pot on medium heat
- cook pork until all fat is rendered…remove cooked pork & leave grease on bottom of pan
- add 2 tablespoons of vegg oil & chopped onion & cook until onion is clear
- add remaining vegg oil & stir in curry paste until it mixes with the oil…then quickly stir in the coconut milk
- chop up eggplant to cube size & chop up all other veggies & add all veggies & remaining ingredients into the pot & cook on medium heat for a half hour…except for the shrimp & pork
- cook shrimp in seperate pan with lil oil and place aside
- remove all veggies from pot & put in food processor with lil soup and grind into a puree & mix back into the soup and mix in well
- add shrimp into the pot & serve with some chopped up scallion to garnish
I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a bit. Delicious, truly authentic, fast & easy. The two primary ways they are eaten are fresh, in chili sauce and cooked in curry.
So that is going to wrap this up for this special food thai eggplant curry shrimp soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
