Shrimp Green Curry
Inspired by my love for Thai curries, this shrimp green curry uses a prepared green curry paste to keep cooking quick and easy. In under an hour, you can have a delicious, Thai-inspired shrimp green curry on the table.
Servings 4 people
Ingredients
- 1 large Chinese eggplant (also known as long eggplant)
- 2 tablespoons coconut oil
- 4 green onions, white and light green parts only
- 1 tablespoon minced fresh ginger
- 4 large garlic cloves, minced
- 70 grams green curry paste (1/4 cup)
- 400 ml can of coconut milk (14oz)
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 large red bell pepper
- 1/2 cup thinly sliced bamboo shoots
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup Thai basil, chopped
- Juice of half a lime
- Fresh cilantro, to garnish
Instructions
- Chop the eggplant into 1-inch pieces. Transfer the chopped eggplant to a colander and sprinkle with about 1 tablespoon of salt. Toss the eggplant to ensure even coverage, then leave the eggplant to rest for 30 mins. After the resting period, rinse the eggplant with water and pat thoroughly dry with a clean kitchen towel.
- While the eggplant is resting, prepare the rest of the ingredients: slice the green onions, mince the ginger and garlic, and thinly slice the red pepper and the bamboo shoots.
- In a large soup pot, melt the coconut oil over medium-low heat. Add the eggplant to the hot oil and fry for 5 minutes, stirring frequently. Add the green onions, ginger, and garlic to the pot and fry for a further 2 minutes. Finally, add the curry paste and fry for 2 more minutes, stirring constantly so the paste doesn't burn.
- Add the coconut milk, stirring to incorporate the curry paste into the liquid. Bring the curry to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Stir in the coconut sugar and fish sauce to dissolve.
- Stir the raw shrimps into the curry and cook for 2 minutes. Add the sliced peppers and bamboo shoots and cook for 3 to 5 minutes more, or until the shrimp are cooked through.
- Squeeze the juice of half a lime into the curry and stir in the chopped Thai basil. Serve with rice, fresh cilantro, Thai basil, and lime wedges.