Ingredients
- 2 tablespoons vegetable oil
- 2 cups diced eggplant (1/2-inch dice)
- 1/2 cup chopped white onions
- 1 cup thinly sliced green bell peppers
- 2 teaspoons minced garlic
- 2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
- 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
- 2 tablespoons nam pla (Thai fish sauce)
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup shrimp stock, fish stock or bottled clam juice
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
- 1/4 teaspoon salt
- Steamed white rice, accompaniment
- 8 lime wedges, garnish
Directions
In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp 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. Stir in 1/4 cup of Thai basil and remove from heat.
Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
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By ahunn3_10590024
Ballwin, MO
on September 29, 2012
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This is a very nice green curry. I used chicken and chicken stock since I didn't have any shrimp on hand. It really does rate 5 -----don't be turned away because of "gleebergloben" . Not to be glib, Gleeb, but just learn how to cook. Let the shrimp simmer a bit longer rather than you coming to a "full boil".
By Sarrita
Hilllboro Beach
on March 01, 2012
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This was delish and quite simple to prepare. I suggest using half the liquids stated in the recipe if you are looking for a less soupy effect. I also added some thinly sliced lemongrass and subbed green peppers for jalapenos for a kick. I served it with Japanese noodles to soak up the flavors that were tossed with garlic and baby Bok Choi. What a delight!
By Keshiaskye1
on February 28, 2012
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This recipe was AMAZING! My husband even made the comment that he'd pay to eat this at a resturaunt : There were left-overs which we ate 2 days later and it only got better. I can't wait to make this again!
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