Staying in Thailand for this week’s Special Dish for the Week again, with fond memories of my travels there with my good friend who enjoys delicious and interesting food almost as much as I do, I prepare:
Eggplant and Shiitake Mushroom Curry
I start off with preparing the base components of this dish: Jasmine brown rice and red lentils, for the protein, fibre, and other nutrients.
While these cook, I loosely follow a recipe, and sautée grated garlic, red Thai curry paste, red Thai chili pepper, chopped cilantro stems in some coconut oil, releasing their flavours and intermingling them.
Next, I cut into bite size pieces a couple of light purple Chinese eggplants, a bunch of soaked overnight shiitake mushrooms, and an orange pepper. I stir fry these with the sautéeing spices, adding the mushroom water for added flavour and to keep the veggies moist. I then season the dish with some salty fish sauce, sweet maple syrup, and fragrant kaffir lime leaves.
When the veggies are heated through and softened slightly, I add coconut milk, and when that heats up, Thai basil.
Serving the Thai curry over the Jasmine brown rice and a side of red lentils, I garnish the dish with more chopped cilantro, Thai basil leaves, and the juice of half a key lime. I enjoy these with a glass of undetermined-grape red wine, which was gifted to me and tastes rather flavourful. Another successful and enjoyable meal, which I get to enjoy for my lunches during the week as well!
Meal ideas & recipes from “International Thai Cooking: Authentic Thai Food” book acquired during my 2009 Southeast Asia travels.