EGGPLANT FRIED WITH CURRY POWDER
(Makua Yao Pad Pong Gari)
5 cloves garlic
4 tiny Thai chiles
1/4 cup oil
1 tablespoon Madras curry powder
2 salted duck egg yolks, crushed
4 Oriental eggplants, quartered lengthwise and cut in 3-inch pieces
1/3 cup oil from nam prik pao (Thai chile paste)
1/2 onion, thinly sliced
2 green onions, cut in 3-inch lengths
2 small mild chiles, quartered lengthwise
1 tablespoon fish sauce
1 teaspoon sugar
Pound garlic and Thai chiles together in mortar. Cook mixture in hot
oil in skillet 2 minutes. Mix in curry powder and crushed egg yolks.
Add eggplant and nam prik pao oil. Fry until tender.
If mixture is too dry, add dash water. Add onion, green onions,
quartered chiles, fish sauce and sugar and cook briefly before serving.
Makes 4 servings.
Note: Commercial bottled nam prik pao may yield 1 tablespoon or less
oil. Add vegetable oil to make 1/3 cup.
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