Crayfish curry with Thai eggplant and pak choi

Ingredients for 3 servings:

• 1 tsp oil, neutral (e.g. rapeseed oil)
• 2 shallots, or 1 small onion
• 2 garlic cloves
• 1 piece(s) ginger, (½ -1 cm)
• 1 can of unsweetened coconut milk (400 ml)
• 2 tbsp curry paste, red (to taste, see tip)
• 2 tbsp tomato paste (to taste, see tip)
• 200 ml vegetable stock or chicken stock, alternatively broth
• possibly lemongrass
• possibly kaffir lime leaves
• 8 eggplant(s), circa (Thai)
• 4 vegetables, pak choi – for large ones 3 are enough
• 1 bunch of spring onions
• 2 packs of crayfish (crayfish) 125 g each
• salt and pepper
• possibly basil (Thai)
• possibly chili

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spiciness and vegetables can be varied

Sauté finely chopped peeled shallots or onions in a little oil in a non-stick pan, add finely chopped garlic cloves and ginger, and pour in the coconut milk. Mix the curry paste and tomato paste with hot stock or broth in a cup until smooth, then add. If using, add 1 piece of lemongrass and/or 3-4 well-torn lemon leaves. Bring to a boil. Meanwhile, remove the stems from the Thai eggplants, then cut them into eighths and add them. Remove the leaves from the bok choy and wash them thoroughly (they are sometimes sandy). Cut them crosswise into strips and add them. Wash the spring onions thoroughly, slice the green parts into rings, quarter the white parts at the bottom, and add them. Simmer gently for about 5 minutes; the vegetables should still have a bite. Season with salt, pepper, and chili, if desired. Rinse the crayfish, checking for any remaining shells. Add them and let them heat through in the sauce for just under a minute. Sprinkle with Thai basil, if using. Serve. We like this with lightly salted, unseasoned basmati or fragrant rice. Tip: The spiciness of the curry depends on the ratio of curry paste to tomato paste. 2 tablespoons each is medium-spicy. For less spicy dishes, or if (European) children are eating with you, use 1 tablespoon of curry paste and 3 tablespoons of tomato paste. Reverse the ratio for more spice. If you want to save calories, you can use low-fat milk instead of coconut milk. Add 2-3 tablespoons of desiccated coconut at the beginning, and puree after boiling before adding the vegetables to the sauce. You may need to thicken the mixture with a little cornstarch or plain butter.