Coconut Green Curry with Shrimp and Thai Eggplant

Name: Coconut Green Curry with Shrimp and Thai Eggplant
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 450 g large shrimp, peeled and deveined; 3 tbsp green curry paste; 400 ml full-fat coconut milk; 1 cup chicken stock; 4 piece Thai eggplants; 2 piece lemongrass stalks; 4 piece kaffir lime leaves; 1 piece shallot; 2 piece garlic cloves; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 tbsp lime juice; 1 cup Thai basil leaves

A silky, emerald-hued curry bursting with lemongrass, kaffir lime, and coconut cream, cradling plump shrimp and tender eggplant in every spoonful.

Time: 35 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

Toast 3 tbsp green curry paste in a dry heavy-bottomed pot over medium heat for 1 minute until pungent.
1 minute
Skim the thick cream from the top of a can of coconut milk and add it to the pot; simmer 3-4 minutes until the oil separates and the paste turns glossy.
3-4 minutes
Add 1 sliced shallot and 2 minced garlic cloves; sweat 1 minute until translucent.
1 minute
Pour in the remaining coconut milk plus 1 cup chicken stock, then add 2 bruised lemongrass stalks and 4 torn kaffir lime leaves.
Bring to a gentle simmer and add the quartered Thai eggplants; cook 6-7 minutes until tender but not mushy.
6-7 minutes
Season with fish sauce, palm sugar, and a squeeze of lime juice; taste and adjust to balance salty-sweet-tangy.
Slide in 450 g peeled shrimp and poach 3 minutes until they curl and turn opaque pink.
3 minutes
Stir in 1 cup Thai basil leaves and sliced red chili off the heat.
Ladle into bowls and serve immediately over steamed jasmine rice.

Chef's tip

Frying the curry paste in the thick coconut cream until the oil visibly splits — a technique called 'cracking the coconut' — unlocks the aromatic oils and gives the curry its restaurant-quality depth.