Eggplant Prawn Red Curry with Crispy Sesame Lime Chickpeas

Eggplant Prawn Red Curry with Crispy Sesame Lime Chickpeas

Prep Time: 35 minutes

Cook Time: 50 minutes

Servings: 4

Ingredients:

Crispy sesame lime chickpeas

• 1 14 oz can chickpeas, rinsed and patted dry, any loose skins removed
• 1 tbsp sesame oil
• ½ tsp white pepper
• Salt, to taste
• Zest of one lime

Eggplant prawn red curry

• 7-8 small eggplant, or 1 large, cut into small chunks
• 2 tsp salt
• 3-5 tbsp neutral oil
• 2 garlic cloves, minced
• 1 inch knob of ginger, grated
• 2-3 scallions (only the white part), chopped
• 3 tbsp red curry paste
• 1 cup chicken stock
• 1 14 oz can full fat coconut milk
• 1 tbsp palm sugar (or regular)
• 2-3 tsp fish sauce
• ½ lb raw shrimp, peeled and deveined
• Basil
• Coriander

To serve

• Steamed rice
• Lime wedges
• Chili oil
• Sesame seeds
• Green onions, thinly sliced (green top parts)

Directions:

1. CRISPY SESAME LIME CHICKPEAS: Preheat oven to 425 F. Line a baking sheet with parchment paper.
2. Pour the chickpeas on the pan. Toss with the sesame oil, salt, and white pepper.
3. Bake in the oven for 20-30 minutes until golden. While still warm, zest one lime over the chickpeas and toss to combine. Set aside.
4. PRAWN EGGPLANT RED CURRY: On a large plate or baking sheet, spread the eggplant chunks evenly. Salt heavily and set aside for 15-20 minutes to draw the moisture out. Pat completely dry
5. In a heavy skillet or dutch oven, heat 2 tbsp neutral oil over medium-high heat.
6. Sear the eggplant until it gets some color, about 8 minutes. Set aside.
7. In the same pan, add another 2 tbsp of neutral oil and turn the heat down to medium. Add in the ginger, garlic, scallion, and curry paste. Cook down for a few minutes until the curry paste is dried out.
8. Add the chicken stock and stir to combine. Let the liquid simmer and reduce by half. Add in the coconut milk, fish sauce, and sugar. Stir to combine.
9. Once simmering, add the eggplant. Cook for 5-6 minutes. Add the prawns, and cook for an additional 2-3 minutes.
10. Once the shrimp is done cooking, take off the heat and stir in a large handful of basil and coriander.
11. In a bowl, ladle the red curry on top of steamed rice. Top with the crispy chickpeas, more basil, sesame seeds, green onions, coriander, a lime wedge, and optionally chili oil.