Green Curry with Coconut and Shrimp
Melanie
ingredients
- 1 Tbs Thai green curry paste
- 1 2/3 cup coconut milk
- 1 long eggplant cut into 1 inch cubes
- 8 oz green beans, trimmed and chopped
- 1 red bell pepper, sliced into thin 2 inch long strips
- 1 zucchini, cut in half lengthwise and sliced
- 1 yellow squash, cut in half lengthwise and sliced
- 1/2 cup thinly sliced bamboo shoots
- 1 tsp Thai fish sauce
- 1 lb medium shrimp, peeled and deveined
- 12 fresh basil leaves, torn
- 1/2 cup vegetable broth or stock
- Freshly cooked Thai or jasmine rice
- Lime wedges and mint to garnish
directions
- 1
1. Heat the green curry paste and half the coconut milk in a large saucepan over medium heat until very fragrant and bubbly.
- 2
2. Add the eggplant, toss in the sauce, and cool for 3 minutes. Add the green beans, and bell pepper. Stir, then cover, and cook for 5-7 minutes, until the vegetables begin to soften.
- 3
3. Add the zucchini, yellow squash, bamboo shoots, the remaining coconut milk, and fish sauce.
- 4
4. Simmer until the vegetables are tender but still al dente about 5 minutes. Add the shrimp and basil. Add some vegetable broth if the curry gets too dry.
- 5
5. Cook until the shrimp are pink, about 5 mts. Remove from the heat. Serve hot with the rice. Garnish with the mint and wedges of lime.
Source: Melanie
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