Thai Green Curry Shrimp

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Everyday Short Cuts

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
--
Level:
Easy
Yield:
4 to 6 servings

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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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Comments & Reviews

recipe Thai Green Curry Shrimp
Jen Omaha, NE 05-03-2009
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First time making curry
Rated: 4 stars out of 5

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! Read more
recipe Thai Green Curry Shrimp
Anonymous 02-19-2008
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Didn't have lime
Rated: 3 stars out of 5

I didn't have the lime or basil on hand, but tried it anyway...the problem was that the curry didn't thicken the way I... expected it too. I would recommend leaving out the shrimp stock. The fish sauce leaves it fishy enough and the stock just makes the curry runnier than it should be.Read more
recipe Thai Green Curry Shrimp
gleeber Midland, PA 11-03-2007
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Raw shrimp!?!?!?!
Rated: 1 stars out of 5

I would have given this recipe a 4 or a 5, but the recipe clearly states "Add the shrimp and cook until pink, about 2... minutes" which is a farce and ABSOLUTELY INEXCUSABLE. If you like your shrimp raw, then by all means follow the recipe. But if you like eating your food cooked like I do, then please cook it separately before, then add it at the end. I love sushi, but this is not a sushi dish and I would love to know how anyone can cook shrimp in 2 minutes in simmering liquid. Again, this was inexcusable and a possible health risk.Read more
recipe Thai Green Curry Shrimp
Patty Davis, CA 06-08-2007
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Wonderful!
Rated: 5 stars out of 5

Very delicious curry dish. The lime zest and herbs add a nice depth of flavor. The shrimp is very tender, everything was... great!Read more
recipe Thai Green Curry Shrimp
Nadia Arlington, VA 02-27-2007
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Vegetarian (No Shrimp) and Delicious
Rated: 5 stars out of 5

This was so easy to make and my friends loved it! I wanted a completely vegetarian version so omitted the shrimp at the end... and instead started off with cauliflower and carrots and, after a few minutes, added zucchini and the vegetables listed in the recipe (eggplant, zucchini, and onions).Read more
recipe Thai Green Curry Shrimp
Daniele Bellingham, WA 10-23-2006
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Love Green Curry
Rated: 4 stars out of 5

I love green curry, thought this recipe was missing a few things, next time I'll add ginger, brown sugar and less stock.... Prefer Tofu instead of shrimp. Other than that it was delish!Read more