Green Curry with Shrimp and Thai Eggplant

Ingredients

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

Instructions

1. 1

   Peel and devein 1 lb (450 g) large shrimp, patting them dry with paper towels.

2. 2

   Quarter 6 Thai green eggplants (or 1 small Italian eggplant, cubed) and slice 1 red bell pepper into strips.

3. 3

   Heat 2 tbsp coconut oil in a heavy pot over medium heat and add 3 tbsp green curry paste, frying for 2 minutes until deeply fragrant and darkened.

4. 4

   Pour in the thick cream from the top of a 400 ml can of coconut milk and simmer, stirring, for 3-4 minutes until the oil splits and shimmers on the surface.

5. 5

   Add the remaining coconut milk plus 1 cup chicken stock, 1 tbsp fish sauce, and 1 tsp palm sugar; bring to a gentle simmer.

6. 6

   Toss in the eggplant and 4 torn kaffir lime leaves; simmer 6-8 minutes until the eggplant is tender.

7. 7

   Add the shrimp and red pepper, cooking 3 minutes until the shrimp curl and turn opaque pink.

8. 8

   Taste and balance with a squeeze of lime juice and extra fish sauce if needed.

9. 9

   Off the heat, stir in 1 cup Thai basil leaves until just wilted.

10. 10

    Ladle into bowls and serve steaming with jasmine rice.