Thai Green Curry Shrimp
photo by Baby Kato
- Ready In:
- 2 tablespoons vegetable oil
- 2 cups diced eggplants
- 1⁄2 cup chopped white onion
- 1 cup thinly sliced red bell pepper
- 2 teaspoons minced garlic
- 2 tablespoons thai green curry paste
- 2 tablespoons lemon juice
- 1 (14 ounce) can unsweetened coconut milk
- 1⁄2 cup fish stock or 1/2 cup chicken broth
- 1 1⁄2 lbs medium shrimp, peeled and deveined
- 1⁄2 cup chopped basil
- 1⁄4 teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon 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.
Questions & Replies
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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!
It would be hard to mess up this combination. I followed another rater's tip and used carrots when we had no eggplant on hand. Carrots and eggplant would be great. We threw in a handful of pea pods and, since all curries are not equal, slowly added curry paste until it was right for us %u2013%u2013 about 2.5 teaspoons. I'm sure chicken or thinly sliced beef could be substituted for shrimp.
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RECIPE SUBMITTED BY
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!