November 24th, 2024
Recipes
Green Curry with Shrimp and Eggplant
Valentina P
- Difficulty
•
- Time 30"
A creamy, delicious Thai green curry recipe made with tender shrimp, eggplant, and basil. Ready in 30 minutes and simple enough for weeknight dinners. Perfect with rice.
How To MakeDiet Type: Paleo
Shopping List
- 1 pound tail-off shrimp, cleaned and deveined
- 2 japanese eggplants (Note 1)
- 1 bell pepper, any color
- 1 1/2 (15 ounce) cans full-fat coconut milk
- 2 handfuls spinach (optional, for a greener curry)
- 1 cup vegetable broth
- 1 handful basil leaves
- 3 tablespoons green curry paste (adjust to spice preference)
- 1 1/2 tablespoons fresh ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- cooking oil, for frying
Instructions
- Step 1: Unless the eggplant skin is blemished, there is no need to peel the eggplant. Slice the eggplant on a bias about 1/2 to 1 inch thick, then halve each round into a half moon shape. Slice the bell pepper into bite-sized pieces.
- Step 2: Heat a thin layer of cooking oil in a large frying pan over medium-high heat. Once hot, add the eggplant pieces and fry for about 5 minutes, stirring frequently. The sides should look golden and soft. You may need to add more oil while cooking to prevent sticking (eggplant loves to soak up oil). Once the eggplant has softened, but still retains its shape, remove it from the pan and transfer to a plate.
- Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Cook for about 5 minutes, stirring often. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
- Step 4 (Optional): Meanwhile, for the optional greener-colored sauce, blend the spinach and broth together until it is vibrant green. Set aside.
- Step 5: Add the curry paste to the thickened coconut milk. Stir for 1 minute.
- Step 6: Pour in the remaining coconut milk, sliced bell pepper, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring to a low boil. Once boiling, reduce the heat to a simmer and cook for about 3 to 5 minutes, or until the peppers are just fork-tender.
- Step 7: Stir in the raw shrimp and fried eggplant. All the shrimp should be submerged in the sauce. Turn off the heat, cover the pot, and allow the residual heat of the curry to cook the shrimp for about 10 more minutes. The shrimp should be opaque and perfectly tender when ready.
- Serve: Remove the lid and stir in the lime juice and basil leaves. The heat will naturally wilt the basil. Enjoy.
Recipe Notes
Note 1: Japanese eggplants are long, thin, and bright purple. They have a slightly sweeter taste that is particularly nice here. Many grocery stores carry this style of eggplant, but if you can't find it, then you can substitute every 2 Japanese eggplants with 1 small regular eggplant.
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Green Curry with Shrimp and Eggplant
PT30M 1 pound tail-off shrimp, cleaned and deveined 2 japanese eggplants (Note 1) 1 bell pepper, any color 1 1/2 (15 ounce) cans full-fat coconut milk 2 handfuls spinach (optional, for a greener curry) 1 cup vegetable broth 1 handful basil leaves 3 tablespoons green curry paste (adjust to spice preference) 1 1/2 tablespoons fresh ginger, minced 1 tablespoon fish sauce 1 tablespoon coconut sugar cooking oil, for frying Gluten Free Paleo 4 Servings
Ingredients:
