Thai Curry

Two weekends ago I had delicious curry at a local Thai restaurant (Blue Mango in Santa Clara), so I decided to make my own last week.  I made it up based on what I had in the refrigerator and the pantry.

Thai Curry

Ingredients

• 2-3 teaspoons sesame oil
• 2 tablespoons grated ginger
• 1/3 cup chopped sweet onion
• 3-4 large garlic cloves, crushed and finely chopped
• 2-3 teaspoons sesame oil
• 2 cups chopped eggplant
• 1 carrot, chopped
• 1/2 teaspoon each of: pepper, chili powder, Asian 5-spice powder, cinnamon, cumin (you can use more or less depending on how you like the taste; or experiment with your own!)
• 1.5 cups frozen shrimp, thawed in water
• 1.5 cups frozen calamari, thawed in water
• 1.5 cups light coconut milk
• large handful of fresh basil, roughly chopped

Directions

1. Saute the ginger, onion, and garlic in the sesame oil over medium-high heat for 5 minutes.
2. In a large saucepan, saute the eggplant and carrot in the sesame oil for 5 minutes over medium-high heat.  Add the spices and half of the coconut milk.
3. Add the shrimp and calamari and continue to cook for 3-4 minutes.  Add the rest of the coconut milk and cook until heated through.
4. Right before serving, stir in the fresh basil.
5. Serve plain, with rice or another grain (couscous is great), or with whatever you like.

Hope you enjoy it!