Tenina.com's Burmese Eggplant Curry

Need

The Curry Paste
3 Tablespoon Dried shrimp
1 Cup boiling water
4 cloves garlic
30 Gram fresh ginger peeled
2 spring onions, roughly chopped
40 Gram Extra Virgin Olive Oil (EVOO)
1 Teaspoon ground turmeric
2 Teaspoon smoked paprika
1 Pinch dried red chilli flakes
The Curry
6 small eggplants, quartered lengthways then halved
1 Cup liquid stock (chicken, veg or fish)
1 Tablespoon kecap manis / sweet soy
steamed rice to serve

Do

To make the curry paste, soak shrimp in boiling water for 10 minutes, strain.
Place rehydrated shrimp and remaining paste ingredients into the Thermomix. Blend 20 sec/speed 8 scraping bowl as needed.
Heat a pan over medium-high heat. Cook the curry paste for 2 minutes, until browning slightly. Add eggplants, stock and kecap manis. Bring to the boil, then simmer for 30 minutes until eggplant is tender.
Serve with steamed rice.

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