Coconut Green Curry with Shrimp and Thai Eggplant

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

Instructions

1. 1

   Toast 3 tbsp green curry paste in a dry heavy-bottomed pot over medium heat for 1 minute until pungent.

2. 2

   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. 3

   Add 1 sliced shallot and 2 minced garlic cloves; sweat 1 minute until translucent.

4. 4

   Pour in the remaining coconut milk plus 1 cup chicken stock, then add 2 bruised lemongrass stalks and 4 torn kaffir lime leaves.

5. 5

   Bring to a gentle simmer and add the quartered Thai eggplants; cook 6-7 minutes until tender but not mushy.

6. 6

   Season with fish sauce, palm sugar, and a squeeze of lime juice; taste and adjust to balance salty-sweet-tangy.

7. 7

   Slide in 450 g peeled shrimp and poach 3 minutes until they curl and turn opaque pink.

8. 8

   Stir in 1 cup Thai basil leaves and sliced red chili off the heat.

9. 9

   Ladle into bowls and serve immediately over steamed jasmine rice.