Green Curry with Shrimp and Thai Eggplant

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp green curry paste
• 800 ml full-fat coconut milk
• 1 cup chicken stock
• 300 g Thai or baby eggplant
• 5 unit kaffir lime leaves
• 1 unit lemongrass stalk, bruised
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 0,5 cup Thai basil leaves
• 1 unit red chili, sliced
• 1 unit lime, juiced

Instructions

1. 1

   Pat 1 lb shrimp dry with paper towel and season lightly with salt; set aside at room temperature.

2. 2

   Quarter the Thai eggplants (or cube one Italian eggplant) and soak in salted water 10 minutes to prevent browning, then drain.

3. 3

   Open the coconut milk can without shaking and scoop the thick cream from the top into a wide saucepan set over medium heat.

4. 4

   Simmer the coconut cream 3-4 minutes, stirring, until it splits and releases fragrant oil around the edges.

5. 5

   Add the green curry paste and fry 2 minutes, mashing it into the oil until deeply aromatic and darkened a shade.

6. 6

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

7. 7

   Bring to a gentle simmer and add the eggplant; cook 6-8 minutes until just tender when pierced with a knife.

8. 8

   Season with fish sauce and palm sugar, tasting for balance : it should be salty, subtly sweet and vividly herbal.

9. 9

   Slide in the shrimp and poach 2-3 minutes until they curl into pink C-shapes and turn opaque.

10. 10

    Off the heat, stir in the sliced red chili and a handful of Thai basil leaves; ladle over steamed rice.