Back in the early college days, I worked at a Thai restaurant that served a dish called “Siam Eggplant”. Now eggplant isn’t something I’d usually pay $13-15 for so I always just made this one on my own. Typically I like to add a massive amount of Thai basil leaves too but since we’re still in early spring/end of winter, it’s not quite in season yet.
My mom never fried eggplant growing up. Instead, I always ate it peeled then steamed… Or peeled, steamed then smashed into a delicious guacamole type dip. I love eggplant and if you don’t eat it on a regular, you’re missing out. Eggplant tastes earthly, delicious and it’s very versatile. I much prefer the Chinese eggplant variety over the jumbo round ones that you find at a typical American grocer. These just have a more subtile, milder taste.
So here’s how I make this wonderful dish.
Ingredients:
Chinese Eggplant
Corn Starch
Salt
Mild Flavorless Oil
The Sauce:
Coconut Milk
Red Curry
Green Curry
Sugar
Chicken Flavoring
Kaffir Lime Leaves
Lemongrass
Step 1: Cut the eggplant into triangular chunks. (my eggplants are a little bruised but that’s totally OK).
Step 2: Salt the eggplant well & toss. Allow to rest for 10-15 minutes to draw out moisture. Note: Eggplants have lots of moisture in them, this steps allows for them to not be so soggy after firming. Allowing the eggplant to sweat gives it a better texture later on.
Step 3: Add corn starch and toss to coat as well as possible.
note: Any kind of starch works (tapioca, potato, corn, even tempura or all purpose flour in a pinch).
note 2: I actually trialed this recipe with a light dusting of corn starch & a corn starch then dipped into batter deep fry but my husband suggested that the batter deep fry wasn’t as crispy and not worth the extra effort.
Step 4: Deep fry (or shallow fry) in a light flavorless oil (I typically use corn oil or vegetable in my deep frying).
Step 5: Make the sauce by adding half a can of coconut milk and mix red/green curry (or whichever curry you like) well. Start to reduce the mixture till it becomes a thicker paste. Add the remaining coconut milk, sugar, bouillon chicken flavoring, kaffir lime leaves and lemon grass. Continue to simmer on medium until oil begins to separate from curry.
Note: I like to make a larger batch of curry and freeze the remaining, flat in the freezer partitioned (usually in a small sandwich size ziplock baggie). Later on, will defrost in some warming water, mix well and make a curry dish ready to go any time.
Step 6: Remove most of the curry from the pot leaving only about 4 tablespoons left & add water. Begin to mix well ensuring to scrape all the sides of the pot, not wasting any curry. Once dish begin to rapidly simmer add the crispy deep fried eggplant into the pot and mix mix mix.
Step 7: Enjoy with love. & subscribe to my YouTube for more.
