Crayfish Curry with Thai Aubergines and Pak Choi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 teaspoon oil, neutral (e.g. rapeseed oil)
- 2 shallot (s), or 1 small onion
- 2 cloves garlic)
- 1 piece (s) ginger, (½ - cm)
- 1 can coconut milk, unsweetened, 400 ml
- 2 tablespoon curry paste, red (to taste, see tip)
- 2 tablespoon tomato paste (to taste, see tip)
- 200 ml vegetable stock or chicken stock, alternatively stock
- possibly lemongrass
- possibly kaffir lemon leaves
- 8 eggplant (s), circa (Thai)
- 4 vegetables, pak choi - enough for large ones 3
- 1 bunch spring onion (s)
- 2 packs crayfish (crayfish) à 15 g
- salt and pepper
- possibly basil (Thai)
- possibly chilli
Print Recipe
Pin Recipe Instructions
- Sauté peeled shallots or onions, finely chopped, in a little oil in a non-stick pan, add finely chopped garlic cloves and ginger, pour in coconut milk.
- Mix the curry paste and tomato paste with the hot stock or stock in a cup until smooth, add. If available, add 1 piece of lemongrass and / or 3-4 well-kinked lemon leaves. Bring to a boil.
- In the meantime, remove the stalk from the Thai aubergines, then cut them into eighths and add them.
- Remove the leaves from the pak choi, wash well (they are sometimes sandy). Cut crosswise into strips, add.
- Wash the spring onions well, cut the greens into rings, quarter the white lower part and add. Simmer gently for about 5 minutes, the vegetables should still have bite. Season to taste with salt, pepper and possibly chilli.
- Rinse the crayfish, checking for shell remains. Add and let it get hot in the sauce - just under a minute. Serve sprinkled with Thai basil, if available.
- We also like lightly salted, unseasoned basmati or fragrant rice.
- Tip:
- The sharpness of the curry is determined by the mixing ratio of curry paste and tomato paste. With 2 tablespoons each, it is medium hot, if you prefer it less spicy or if (European) children eat with you, 1 tablespoon curry paste and 3 tablespoons tomato paste. The other way around for more sharpness.
- If you want to save calories, you can also use low-fat milk instead of coconut milk, add 2-3 tablespoons of desiccated coconut at the beginning and puree after boiling before the vegetables are in the sauce. It may then have to be bound with a little cornstarch or flour butter.
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