Midsummer mania: It's time for the eggplant's turn in the spotlight
Since the shrimp cooks the quickest of all the ingredients, I save their preparation until the very end. You could also substitute another protein of your choice; pork tenderloins or boneless and skinless chicken breasts, quickly grilled or sauteed and then cut diagonally into strips, would work beautifully with the other ingredients.
Whichever of these combinations sounds good to you, I encourage you to give my recipe a try soon -- and let eggplant finally win its share of the spotlight.
SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE
For the sauce:
2 tablespoons peanut oil
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4-inch (10-cm) piece ginger root, sliced and smashed
4-inch (10-cm) piece lemongrass, white part only, smashed, or zest of 1/2 lemon, cut into strips
2-inch (5-cm) piece galangal, or a little extra ginger, peeled and chopped
2 dried red Thai chiles or other small dried chiles