Spicy Green Curry and Shrimp are just made for each other. If you like recipes with a kick you will love this Thai dish.
Ingredients:
4 - 6 servings
1 can (14 -oz) Unsweetened Coconut Milk
2 to 4 tsp Green Curry Paste, depending on degree of spiciness desired
1/2 cup Shallots (onions can be substituted)
1 tsp Lemongrass
1 pinch Coriander Root
1 pinch Chili
2 tsp minced Garlic
1 pinch Coriander Seed
1 pinch Fennel Seed
1/4 tsp Salt
1 cup Fish Sauce
6 Thai Lime Leaves
1 1/2 pounds medium Shrimp, peeled and deveined
1/2 cup Peas
1/2 cup chopped Thai basil (or substitute with 1/2 Italian basil, 1/2 mint)
2 Tbsp oil
2 cups diced eggplant
Steamed white basmati rice to serve with
©Enzie Shahmiri
Directions:
1. In a wok heat the oil over medium heat. Add the eggplant, shallots and cook until softened (3 - 5 min) 2. Add the garlic and cook stirring frequently
3. Add the Curry Paste, peas, a pinch of Chili, Lemongrass,a pinch Coriander, Fennel, Thai lime leaves and fish sauce and cook for about 1 min
4. Add the coconut milk and bring to a boil
5. Lower the heat and let simmer until sauce thickens (3 minutes)
6. Add the shrimp and cook until pink
7. Stir in 1/4 cup Thai basil and remove from heat.
8. Pour sauce over cooked rice and garnish with some more basil
If you feel the sauce is too thick you can add a little bit of vegetable stock
