Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, remove the stalk from the Thai aubergines, then cut them into eighths and add them.
4. Remove the leaves from the pak choi, wash well (they are sometimes sandy). Cut crosswise into strips, add.
5. 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.
6. 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.
7. We also like lightly salted, unseasoned basmati or fragrant rice.
8. Tip:
9. 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.
10. 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.