Green Curry with Coconut Shrimp and Thai Eggplant

Ingredients

• 1 lb large shrimp, peeled
• 400 ml full-fat coconut milk
• 3 tbsp green curry paste
• 2 cup Thai eggplant
• 1 unit red bell pepper
• 4 unit kaffir lime leaves
• 1 cup Thai basil leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup chicken stock
• 1 unit lime
• 1 unit red chili

Instructions

1. 1

   Open a 400 ml can of full-fat coconut milk without shaking and scoop the thick cream from the top into a wok.

2. 2

   Simmer the coconut cream over medium heat for 4-5 minutes, stirring, until the oil separates and glistens on the surface.

3. 3

   Stir in 3 tbsp green curry paste and fry for 2 minutes until deeply fragrant and darkened in colour.

4. 4

   Pour in the remaining coconut milk plus 1 cup chicken stock, then bring to a gentle simmer.

5. 5

   Add 2 cups quartered Thai or Japanese eggplant and 4 torn kaffir lime leaves; simmer for 6 minutes until the eggplant is fork-tender.

6. 6

   Season with 2 tbsp fish sauce, 1 tbsp palm sugar (or brown sugar) and the juice of half a lime; taste and adjust.

7. 7

   Add 1 lb (450 g) peeled shrimp and 1 sliced red bell pepper; poach for 3-4 minutes until the shrimp curl and turn opaque pink.

8. 8

   Off the heat, fold in 1 cup Thai basil leaves and 1 sliced red chili.

9. 9

   Ladle into bowls over steamed jasmine rice and finish with a drizzle of coconut cream.