Thai Green Curry with Shrimp
A fragrant, coconut-rich Thai curry loaded with plump shrimp, crisp vegetables, and bright basil. Using a good store-bought green curry paste makes this weeknight-fast without sacrificing flavor.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk (full-fat, do not shake)
- 3 tablespoons green curry paste
- 1 cup Thai eggplant (quartered) or regular eggplant (cubed)
- 1 red bell pepper, sliced
- 1 cup bamboo shoots (canned, drained)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 4-5 kaffir lime leaves, torn (or zest of 1 lime)
- 1 cup Thai basil leaves
- 1 red chili, sliced (optional)
- Jasmine rice for serving
Instructions
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1
Open the coconut milk without shaking. Scoop the thick cream from the top into a wok or pan over medium-high heat. Cook for 2-3 minutes until it begins to split and the oil separates.
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2
Add green curry paste and fry in the coconut cream for 2 minutes until very fragrant. This blooms the spices and deepens the flavor.
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3
Add the rest of the coconut milk, eggplant, bell pepper, and bamboo shoots. Add kaffir lime leaves. Simmer for 5-7 minutes until vegetables are just tender.
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4
Add shrimp, fish sauce, and sugar. Cook for 3-4 minutes until shrimp are pink and curled.
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5
Remove from heat. Stir in Thai basil (it will wilt from the residual heat). Taste and adjust seasoning. Serve over jasmine rice, garnished with sliced chili.
