I tasted an unforgettable version of this dish on a trip to Thailand a few years ago, in the city of Chiang Mai, which is famous for its vibrant Thai curries. I love the mixture of aromatic flavors and textures here, and the way this dish is sweet, pungent, and spicy all at once. If you can find them, use Thai eggplants, which are a pale green in color, and have a nice, delicate flavor. Or you can substitute slender Chinese eggplants. This dish has a lot of ingredients but is very straightforward and easy to prepare.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Put the oil in a large sauté pan and set over medium heat. Once the pan is hot, add the garlic, ginger, red onion, and bell pepper and cook, stirring often, until the vegetables become soft, 4 to 5 minutes. Mix in the curry powder and cook until it is well absorbed, about 1 minute. Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper. Mix well and add the eggplant. Simmer for 15 to 20 minutes, until the eggplant is tender and the chicken is cooked through. Remove the kaffir lime leaves and discard.
Step 2
Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions.
Step 3
While the noodles are cooking, add the shrimp to the simmering broth. Cook for 2 to 3 minutes, or until the shrimp are cooked through.
Step 4
To serve, drain the noodles and divide between 2 bowls. Top each with 4 shrimp and half the sauce and vegetables.
