Thai Seafood Curry

14 oz bag of Oceankist Seafood Mix, dethawed

1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
1 lime, zested and juiced

1 can good-quality coconut milk
1 tsp. tamarind paste (OR substitute juice of 1 lime)
2 shallots, sliced OR 1/2 cooking onion, sliced
3-4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass
1 red birds eye chili, chopped into very thin pieces
1 tsp. cinnamon
2 teaspoons cumin
1 teaspoon Chinese 5 spice
1 Tbsp. brown sugar
2 Tbsp. soy sauce
3 Tbsp. fish sauce

# Directions:

1) Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
2) Add the rest of the coconut milk and continue processing a few seconds to blend.
3) Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
4) Pour sauce into 4 quart sauce pan and stir in the lime zest. Set over medium-high heat until sauce begins to bubble.
5) Add all the vegetables and stir well. Reduce heat to medium-low (so curry is gently simmering). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
6) While vegetables are simmering, rinse and cut the fish into smaller segments
7) Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.
8) Finally, add the rest of the seafood stirring gently to incorporate.
9) Cover and continue stirring occasionally while the seafood finishes cooking, about 10 minutes.
10) Do a final taste test, adding more fish sauce if not salty enough.

Tip: Curries usually require salt and sometimes a little sugar to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
11)To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!

Yield 4 small servings.

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