ROASTED CURRY PASTE
CURRIED EGGPLANT AND SHRIMP FILLING
ROASTED CURRY SAUCE
PREPARE THE CURRY PASTE: Wrap the shallots, garlic, ginger, and jalapenos in a sheet of aluminum foil, sealing well to make a flat package. Place the package directly on a gas or electric burner set at moderate heat and cook until fragrant, about 1 minute on each side, turning with tongs. Allow to cool, then unwrap and transfer the contents to a spice grinder or blender. Add the curry powder, cumin, and anchovy and process to a fine paste.
Roasted curry paste is a Thai condiment, which is the secret in this dish. With smoky eggplants, fresh basil, and a coconut milk sauce, the sweet and hot flavor of the curry paste produces an incredible taste sensation. The flaky phyllo crust adds an extra dimension to this entrée. This yields 8 turnovers, enough for 8 first course or 4 main course servings. The turnovers can be assembled a day ahead, covered with plastic wrap, and refrigerated or frozen for up to a week. If they have been frozen, place them in the preheated oven without thawing and bake for about 5 to 10 minutes longer than the time specified.
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