Panang Curry: Prawns with Small Aubergines
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
For the curry paste:
10 large dried red chiles with seeds removed
1 1/2 tsp rock salt
2 tsp lemongrass,finely sliced
1 Tbsp grated Kaffir lime skin
3 tsp coriander roots, chopped
15 cloves of garlic, skinned and chopped
8 shallots, skinned and chopped
2 tsp galangal, finely chopped
1 tsp black peppercorns, crushed
For the curry:
6 large prawns
About 1 lb aubergines
5 Kaffir lime leaves, cut into thin strips
1 tsp fish sauce
3 tsp palm sugar
2 cups coconut cream
1 Tbsp coconut cream
1 red chile, seeds removed and finely sliced
Instructions:
For the curry paste:
Blend all the ingredients for the curry paste together into a stiff paste, using a blender or a mortar and pestle. Add the ingredients one by one, starting with the hardest items.
In a wok, over a medium heat, add the curry paste. When the aroma begins to intensify, blend in the 2 Cups of coconut cream, stirring well.
Add the Palm sugar and Fish sauce and taste, adjusting as necessary.
Add the Prawns and Aubergines. Bring to the boil. Remove from the heat.
Sprinkle the thin strips of Kaffir Lime leaves and chile over the Prawns.
Drip the remaining Tbsp of coconut cream into the sauce.
From cookasianfood.com