Khayan Thee Hnut Burmese Eggplant Curry
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
Details
- Servings: 4
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
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