Instructions
10 steps · tick them off as you cookPeel and devein 1 lb (450 g) large shrimp, patting them dry with paper towels.
Quarter 6 Thai green eggplants (or 1 small Italian eggplant, cubed) and slice 1 red bell pepper into strips.
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.
2 minutesPour 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.
3-4 minutesAdd the remaining coconut milk plus 1 cup chicken stock, 1 tbsp fish sauce, and 1 tsp palm sugar; bring to a gentle simmer.
Toss in the eggplant and 4 torn kaffir lime leaves; simmer 6-8 minutes until the eggplant is tender.
6-8 minutesAdd the shrimp and red pepper, cooking 3 minutes until the shrimp curl and turn opaque pink.
3 minutesTaste and balance with a squeeze of lime juice and extra fish sauce if needed.
Off the heat, stir in 1 cup Thai basil leaves until just wilted.
Ladle into bowls and serve steaming with jasmine rice.
Chef's tip
Never shake the coconut milk can — you want the thick cream on top to fry with the paste first. That 'cracking' step releases the essential oils in the curry paste and gives you a glossy, richly layered sauce.
Suggested pairing
A steaming bowl of jasmine rice and a crisp Riesling or lightly sweet lychee iced tea balance the heat beautifully.
About this recipe
Silky coconut-green curry perfumed with kaffir lime and basil, hugging plump shrimp and tender eggplant for a restaurant-worthy bowl.
ThaiIntermediatespicycreamygluten-freedairy-free
