Khayan Thee Hnut (Burmese Eggplant Curry)

Name: Khayan Thee Hnut (Burmese Eggplant Curry)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 3 tbsp. dried shrimp, rinsed; 4 cloves garlic, peeled; 1 (1") piece of ginger, peeled and thinly sliced; 1 ⁄ 3 cup canola oil; 1 tsp. paprika; 1 ⁄ 2 tsp. ground turmeric; 4 small Japanese eggplants, peeled, quartered lengthwise and halved crosswise; Cooked white rice, for serving; 2 scallions, thinly sliced

Serves
serves 2-4

INGALLS PHOTOGRAPHY

Eggplant is simmered to melting softness in a fantastically pungent curry fortified by shrimp paste, a recipe from home cook Khin Thuzar in Yangon, Myanmar. This recipe first appeared in our May 2014 issue with the story Food For The Soul.

Ingredients

3 tbsp. dried shrimp, rinsed
4 cloves garlic, peeled
1 (1") piece of ginger, peeled and thinly sliced
¹⁄₃ cup canola oil
1 tsp. paprika
¹⁄₂ tsp. ground turmeric
4 small Japanese eggplants, peeled, quartered lengthwise and halved crosswise
Cooked white rice, for serving
2 scallions, thinly sliced

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Instructions

Step 1

Soak shrimp in 1 cup boiling water until softened, 8–10 minutes. Drain and transfer to a food processor; add ginger and purée into a smooth paste. Transfer to a bowl; set aside. Add garlic and scallions to food processor and purée into a smooth paste; set aside. Heat half the oil in a 4-qt. saucepan over medium-high heat; fry shrimp paste until fragrant, 2–3 minutes. Transfer to a bowl; set aside.

Step 2

Add remaining oil to pan; fry garlic paste, the paprika, and turmeric, stirring constantly, until fragrant, 1–2 minutes. Return shrimp paste to pan; add eggplant and 2 cups water; boil. Reduce heat to medium; simmer, stirring occasionally, until eggplant is tender, 8–10 minutes. Serve with rice on the side.

Soak shrimp in 1 cup boiling water until softened, 8–10 minutes. Drain and transfer to a food processor; add ginger and purée into a smooth paste. Transfer to a bowl; set aside. Add garlic and scallions to food processor and purée into a smooth paste; set aside. Heat half the oil in a 4-qt. saucepan over medium-high heat; fry shrimp paste until fragrant, 2–3 minutes. Transfer to a bowl; set aside.
Add remaining oil to pan; fry garlic paste, the paprika, and turmeric, stirring constantly, until fragrant, 1–2 minutes. Return shrimp paste to pan; add eggplant and 2 cups water; boil. Reduce heat to medium; simmer, stirring occasionally, until eggplant is tender, 8–10 minutes. Serve with rice on the side.