Well, I think maybe the third time is the charm here. I wasn’t pleased with the first two times (it was good), but it turned out better this time. It’s kinda thai flare, though it’s my own and does not necessarily follow exact thai cuisine. So here’s the scoop:
You will need:
- 1 Can of Coconut milk (not water).
- 1. Bell Pepper (I like to use red or yellow as it gives it color).
- 1 Medium Eggplant (either type).
- 2 Garlic Cloves.
- Fresh Basil (about a handfull of the leaves).
- Thai noodles. I like the fresh, but you can use the dried as well.
- Olive Oil.
- Black Pepper (ground).
- Curry spice.
- 10 Shrimp (optional if you are vegan).
- Slice your eggplant in slices longways, and then cut each of those in half. Then slice those longways making slivers of eggplant about 1/3″ x 1/3″ x 3″.
- Slice two garlic gloves.
- Slice the red pepper into long slices.
- pick the leaves from the basil (if they are still on the stems).
- Pull the tails off the shrimp. You should be able to actually pull them off rather than breaking them off. They will pop off.
- Put a pot of water on and turn it on high. Once the water is boiling, drop the noodles in. If they are dry, it will take 5-8 minutes to cook usually. If they are fresh, it should take 2-5 minutes. You will be doing this while the items in your skillet are cooking.
- Put two teaspoons of olive oil in a skillet and turn the heat to medium high (4-5). Put the eggplant and garlic in the skillet and sauté for about 3 minutes.
- After 3 minutes, add 2/3 of a cup of the coconut milk to the skillet and let it cook for 5 minutes.
- Add the bell peppers. Let it cook for about 3 minutes longer.
- Add the shrimp and the basil.
- Add 1/2 teaspoon of ground black pepper.
- Add 1/2 teaspoon of curry spice mix.
- Add 1/2 teaspoon of salt (you can add less or more depending on your tast).
- Stir, allow to cook for 4-5 more minutes with the lid on, making sure the basil wilts.
- Turn off heat. Surve over the noodles. You can also use rice instead of noodles. Should serve 2-3 people.