Khayan Thee Hnut (Burmese Eggplant Curry)
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.
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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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