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Ingredients : Serves 4 1
tablespoon dried shrimps
1 medium eggplant
2 tablespoons peanut oil
1 onion, chopped finely
3 cloves garlic, chopped finely
3 fresh red chilies, seeded and chopped
1 ripe tomato, peeled and chopped
2 daun salam
2 cups chicken stock
1 cup coconut milk
1/2 teaspoon brown sugar
Salt to taste
Method :
Fill a small bowl with hot water and soak
the dried shrimps for 15 minutes. Heat a wok with oil and saute the
onion, garlic and chilies until the onions are soft and golden. Add the
tomato and daun salam leaves and fry for another 5 minutes. Mash the
tomato into a pulp. Add stock, bring to the boil and simmer gently. Peel
and dice the eggplant and add into the wok. Simmer for 10 minutes or
until just tender. Add coconut milk, sugar and salt and stir while
heating through. If required, add more salt to taste. Serve with white
rice and curries.
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