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Midsummer mania: It's time for the eggplant's turn in the spotlight

By Wolfgang Puck, Tribune Content Agency on

2 teaspoons cumin powder

1 teaspoon sweet paprika

2 teaspoons bottled Thai red curry paste

1/4 cup (60 mL) peeled, seeded and diced fresh tomato

2 cups (500 mL) canned unsweetened coconut milk

2 to 3 tablespoons fresh lime juice

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2 to 3 tablespoons fish sauce, or 1 tablespoon anchovy paste

1/2 cup (125 mL) Kaffir lime leaves, or 2 tablespoons shredded lime zest

1 cup (250 mL) loosely packed Thai basil leaves, or regular basil leaves

Kosher salt

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.





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