Monday, August 13, 2012

RECIPE: Thai Green Curry with Shrimp and Eggplant


·        2 tbsps canola oil

·        1 white onion, chopped

·        2 tsps garlic, minced

·        2 cups eggplant, diced

·        1 cup tomato, chopped

·        3 tbsps Thai green curry paste (vary this depending upon spiciness desired)

·        Juice of one lime

·        2 tbsps nam pla (thai fish sauce)   

·        14 ozs unsweetened coconut milk

·        ½  cup stock (fish or chicken)

·        1 ½ lbs shrimp (peeled and deveined)

·        ½ cup basil, chopped

·        Salt, to taste

·        8 lime wedges


In a wok or large sauté pan, heat the oil over medium-high heat.
Add the onions and garlic and cook until softened, 3-5 minutes.

Add the tomatoes and cook another 3 minutes, until the tomatoes begin to dissolve. 
Add the eggplant and sauté another 4 minutes. 

Add the curry paste and lime juice and cook, stirring, for 30 seconds until all the curry paste has been incorporated. 
Add the coconut milk and stock and bring to a boil.  Lower head and let simmer for 5 minutes when it will begin to thicken.

Add the shrimp and cook until pink, about 2 minutes.  Season with salt to taste.
Remove from heat and stir in ½ the basil.

Garnish with remaining basil and serve over rice with the lime wedges.

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