VEGETABLES WITH DRIED SHRIMP AND COCONUT MILK

Vegetables with Dried Shrimp and Coconut Milk image

Yield makes 4 servings

Number Of Ingredients 14

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2 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons dried shrimp, optional
1 pound green beans, trimmed
1/2 pound carrots, cut into 1/2-inch slices
1/2 pound eggplant, cut into 1-inch chunks
1 small fresh chile, stemmed, seeded, and minced, or 1 small dried chile, or to taste
2 garlic cloves, roughly chopped
5 nickel-sized slices peeled fresh ginger
1/3 to 1/2 pound ground pork or turkey, optional
1 large tomato, roughly chopped, or about 1 cup canned tomatoes, drained and chopped
1 1/2 cups coconut milk, homemade (page 584) or canned
1/2 cup unsweetened shredded coconut
Salt to taste
1 cup roughly chopped fresh basil leaves, preferably Thai

Steps:

Heat the oil in a large skillet over high heat. If you're using them, soak the dried shrimp in hot water to cover. When the oil is hot, toss in the green beans and carrots. Cook, shaking the pan occasionally, for a minute, then add the eggplant, chile, garlic, and ginger. Again, cook and shake until the ingredients begin to brown. Crumble the meat if you're using it and add it, then cook, stirring occasionally, until the meat begins to lose its color. Stir in the soaked shrimp and their liquid and lower the heat to medium.
Add the tomato and about half the coconut milk. Cook, stirring occasionally, until the coconut milk is just about evaporated, then add a little more. Meanwhile, toast the coconut in a dry skillet over medium heat, tossing from time to time until lightly browned, about 5 minutes.
Whenever the mixture threatens to dry out, add a little more coconut milk, cook until the carrot is tender, the coconut milk is used up, and the mixture is moist but not soupy. Stir in the toasted coconut, taste and add salt if necessary (it will be if you did not use the dried shrimp), then stir in the basil and serve.