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 lchoi1234_6294242
Skokie, IL
on April 02, 2011
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This is easy and excellent, just be sure to use quality green curry paste.
By emilyolin1
Minneapolis, MN
on November 05, 2010
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This is excellent. I use chicken stock instead of fish stock, add chicken instead of shrimp, and add green beans and other veggies.
By ajenalynn_11817773
Omaha, NE
on May 03, 2009
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Wonderful recipe. I found it very easy to make for my first time making curry. My boyfriend and I have recently been into curry so I thought I'd try it at home and found this recipe to be just as good as what we have had at the restaurant. I've since excluded and substituted and still found it to be great. I'm not a fan of eggplant and left it out and couldn't tell. Also forgetful shopping inspired soy milk for coconut milk and it still tasted great. I also use chicken stock and pre-cooked shrimp instead and sometimes mint flakes if I can't find fresh mint at the store. Am happy to have found this recipe and it's a monthly favorite now. Many thanks!
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