Hi there everyone, this time we offers you thai eggplant curry shrimp soup recipes of dishes that are easy to grasp. We’ll share with you the recipes that you are looking for. I’ve made it many occasions and it is so scrumptious that you guys will adore it.
Thai Eggplant Curry Shrimp Soup is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Thai Eggplant Curry Shrimp Soup is something that I’ve loved my entire life. They are nice 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 get started with this particular recipe, we have to first prepare a few components. You can have thai eggplant curry shrimp soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Thai Eggplant Curry Shrimp Soup:
- Get 2 large eggplants
- Take 1 onion
- Make ready 1 stick lemongrass
- Get 1 tbsp fresh chopped ginger
- Prepare 3 clove garlic
- Prepare 1 can coconut milk
- Take 1/2 can coca goya
- Make ready 1/2 cup heavy cream
- Get 2 quart chicken stock
- Take 1 scallion
- Take 5 tbsp vegg oil
- Make ready 1 1/2 oz red curry paste
- Prepare 1 lb pork belly
- Make ready 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.
Steps 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.
Above is the right way to cook thai eggplant curry shrimp soup, very straightforward to make. Do the cooking phases correctly, loosen up and use your heart then your cooking might be scrumptious. There are a lot of recipes that you may attempt from this web site, please discover what you want. If you like this recipe please share it with your friends. Glad cooking.
