Prep 15 mins
Cook 7 mins
This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.
- 29.58 ml vegetable oil
- 473.18 ml diced eggplants
- 118.29 ml chopped white onion
- 236.59 ml thinly sliced red bell pepper
- 9.85 ml minced garlic
- 29.58 ml thai green curry paste
- 29.58 ml lemon juice
- 396.89 g can unsweetened coconut milk
- 118.29 ml fish stock or 118.29 ml chicken broth
- 680.38 g medium shrimp, peeled and deveined
- 118.29 ml chopped basil
- 1.23 ml salt
- 9.85 ml cornstarch
- 14.79 ml water
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the onions and garlic, and cook until softened, 3 to 5 minutes.
- Add the eggplant and the peppers and cook, stirring, about 4 minutes.
- Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
- Add the coconut milk and fish stock and bring to a boil.
- Lower the heat and simmer until thickened, 3 minutes.
- Add the shrimp and cook until pink, about 2 minutes. Add basil.
- Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
- Serve on angel hair pasta.
- Be careful with the curry paste and add to your taste.
We really enjoyed this tasty curry dish. I used collosal shrimp which I cut up into bite size pieces so it would cook evenly. We enjoyed the curry but found the fish sauce to be overpowering. Next time I will add less fish sauce and use the broth option. Made as directed but I added more green curry paste and brown sugar and lime to the dish, personal preference only. Thank you so much for sharing a recipe that I will make again. Made for Whats on the Menu? Tag Game 2014.
This is a five star recipe if you use more green curry paste than what is listed. Without doing so, we found the dish a little bland. However, we easily stirred more green paste right into our individual servings, and it was perfect. Really nice flavor. We served over angel hair as suggested and the curry had the right consistency for us without having to make a cornstarch slurry. We'll have this again. Thanks!
Worked great for us! Used bottled lime juice & added a few verboten frozen kaffir lime leaves - marvelous! Fast with brown rice on the side - good flavor profile. Will be returning to this one regularly. Thanks for posting Sage!