Green Curry with Coconut Shrimp and Thai Eggplant

Name: Green Curry with Coconut Shrimp and Thai Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled; 400 ml full-fat coconut milk; 3 tbsp green curry paste; 2 cup Thai eggplant; 1 red bell pepper; 4 kaffir lime leaves; 1 cup Thai basil leaves; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 cup chicken stock; 1 lime; 1 red chili

A silky, fragrant green curry balancing creamy coconut milk, sweet basil and plump shrimp with tender-crisp eggplant: deeply aromatic and just spicy enough.

Time: 40 min
Servings: 4
Level: Intermediate
Calories: 328

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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

Open a 400 ml can of full-fat coconut milk without shaking and scoop the thick cream from the top into a wok.
Simmer the coconut cream over medium heat for 4-5 minutes, stirring, until the oil separates and glistens on the surface.
4-5 minutes
Stir in 3 tbsp green curry paste and fry for 2 minutes until deeply fragrant and darkened in colour.
2 minutes
Pour in the remaining coconut milk plus 1 cup chicken stock, then bring to a gentle simmer.
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 minutes
Season with 2 tbsp fish sauce, 1 tbsp palm sugar (or brown sugar) and the juice of half a lime; taste and adjust.
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.
3-4 minutes
Off the heat, fold in 1 cup Thai basil leaves and 1 sliced red chili.
Ladle into bowls over steamed jasmine rice and finish with a drizzle of coconut cream.

Chef's tip

Cracking the coconut cream until the oil separates is the secret to a restaurant-style curry: it unlocks the aromatics in the paste and gives the sauce a glossy sheen.

Suggested pairing

Pair with jasmine rice and a crisp off-dry Riesling or a chilled lemongrass iced tea.

Nutrition facts

Per serving

Calories328

Fat: 22.6 g
Carbohydrates: 14.7 g
Fibre: 4.2 g
Sugars: 5.6 g
Protein: 20.5 g
Sodium: 748 mg

Values for information only.

About this recipe

A silky, fragrant green curry balancing creamy coconut milk, sweet basil and plump shrimp with tender-crisp eggplant: deeply aromatic and just spicy enough.

ThaiIntermediatecreamyspicydairy-freegluten-free

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