Thai Shrimp Green Curry with Vegetables
Ingredients
- 13.5 oz can coconut milk divided
- 3 tbsp green curry paste
- 1/2 lb shrimp peeled + deveined
- 12 Thai eggplants quartered
- 1½ cup bamboo shoots canned
- ¼ red bell pepper julienned
- 1 cup Thai basil
- 1 shallot minced
- 2 garlic cloves minced
- 2 cup chicken stock low-sodium
- 4 kaffir lime leaves substitute with 1/2 tsp lime zest
- 2 tbsp palm sugar substitute with brown sugar
- 1/2 tbsp fish sauce
- 1 tbsp neutral oil
Instructions
- Heat oil in a pan over low-medium heat. Add shallots and garlic and saute for 1 to 2 minutes until fragrant.
- Add curry paste and sauté for 2 minutes. Pour in ¾ cup coconut milk and reduce into a thick paste, about 3 to 4 minutes.
- Once it has thickened, add chicken stock, kaffir lime leaves, palm sugar, fish sauce and the remaining coconut milk. Bring to a simmer then add eggplants and bamboo shoots. Simmer for 5 minutes.
- Toss in shrimp and bell peppers, and cook for 2 minutes. When the shrimp is just about fully cooked, add Thai basil and give it a good stir.
- Once the Thai basil has wilted, it's ready to serve.
- Enjoy with fresh jasmine rice!