Green Curry with Shrimp and Thai Eggplant

Ingredients

• 1 lb large shrimp, peeled and deveined
• 400 ml full-fat coconut milk
• 3 tbsp green curry paste
• 1,5 cup Thai or baby eggplant
• 1 piece red bell pepper
• 0,5 cup chicken stock
• 1 tbsp fish sauce
• 1 tsp palm or brown sugar
• 4 piece kaffir lime leaves
• 1 cup Thai basil leaves
• 1 tbsp fresh lime juice
• 1 piece red chili, sliced

Instructions

1. 1

   Shake a 400 ml can of coconut milk, then spoon the thick top cream (about 1/2 cup) into a wok over medium-high heat.

2. 2

   Simmer the cream for 3-4 minutes, stirring, until the oil separates and glistens on the surface.

3. 3

   Add 3 tbsp green curry paste and fry for 2 minutes, pressing it into the oil until deeply fragrant.

4. 4

   Pour in the remaining coconut milk plus 1/2 cup chicken stock; bring to a gentle simmer.

5. 5

   Add 1.5 cups quartered Thai or baby eggplant and simmer 6 minutes until just tender.

6. 6

   Stir in 1 tbsp fish sauce, 1 tsp palm or brown sugar, and 4 torn kaffir lime leaves.

7. 7

   Add 1 lb (450 g) peeled shrimp and 1 thinly sliced red bell pepper; poach 3 minutes until shrimp curl and turn opaque.

8. 8

   Squeeze in 1 tbsp fresh lime juice and taste, adjusting with more fish sauce or sugar for balance.

9. 9

   Off the heat, scatter 1 cup Thai basil leaves and 1 sliced red chili on top.

10. 10

    Ladle into bowls alongside steamed jasmine rice.