* 1 lb shrimp peeled and deveined
* 2 tablespoon green curry paste
* 1 can 14 oz coconut milk
* 1 cup chicken broth
* 2 tablespoon fish sauce
* 1 tablespoon brown sugar
* 1 cup bamboo shoots drained
* 1 cup bell peppers sliced
* 1 cup eggplant cubed
* ½ cup Thai basil leaves
* 2 tablespoon vegetable oil
* 1 lime juiced
* 1 tablespoon ginger minced
* 3 cloves garlic minced
* 1 red chili sliced (optional)
* Steamed jasmine rice for serving
# Instructions
* **Preparing the Ingredients:** Start by prepping all your ingredients. Peel and devein the shrimp, slice the bell peppers, and cube the eggplant. Mince the garlic and ginger and cut the red chili. Having everything ready before cooking not only makes the process smoother but also adds to the enjoyment of cooking.
* **Sautéing Aromatics:** In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and green curry paste. Sauté for 2-3 minutes until the mixture is fragrant and the curry paste has dissolved into the oil. This step is crucial as it releases the essential oils in the spices, intensifying the flavors of your curry.
* **Add liquids and veggies:** Pour in the coconut milk and chicken broth, stirring well to combine. Add the fish sauce and brown sugar, then bring the mixture to a simmer. Add the bell peppers, eggplant, and bamboo shoots, and let the vegetables cook for 5-7 minutes until they are tender but still vibrant.
* **Cooking the Shrimp:** Add the shrimp to the pan and cook for 3-4 minutes until they turn pink and opaque. Stir in the lime juice and Thai basil leaves, allowing the basil to wilt slightly. This is the time to taste and adjust the seasoning with more fish sauce or sugar if needed, ensuring your curry is perfectly balanced.
* **Serve the curry:** Now, it’s time to enjoy the fruits of your labor Serve the Thai shrimp green curry hot, garnished with fresh Thai basil leaves and sliced red chili for an extra kick. Pair it with steamed jasmine rice to soak up the delicious sauce. Revel in the rich, complex flavors of this traditional Thai dish in the comfort of your home.
frodojp on
I have most of the ingredients. Tomorrow for dinner
2 Comments
# Ingredients
* 1 lb shrimp peeled and deveined
* 2 tablespoon green curry paste
* 1 can 14 oz coconut milk
* 1 cup chicken broth
* 2 tablespoon fish sauce
* 1 tablespoon brown sugar
* 1 cup bamboo shoots drained
* 1 cup bell peppers sliced
* 1 cup eggplant cubed
* ½ cup Thai basil leaves
* 2 tablespoon vegetable oil
* 1 lime juiced
* 1 tablespoon ginger minced
* 3 cloves garlic minced
* 1 red chili sliced (optional)
* Steamed jasmine rice for serving
# Instructions
* **Preparing the Ingredients:** Start by prepping all your ingredients. Peel and devein the shrimp, slice the bell peppers, and cube the eggplant. Mince the garlic and ginger and cut the red chili. Having everything ready before cooking not only makes the process smoother but also adds to the enjoyment of cooking.
* **Sautéing Aromatics:** In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and green curry paste. Sauté for 2-3 minutes until the mixture is fragrant and the curry paste has dissolved into the oil. This step is crucial as it releases the essential oils in the spices, intensifying the flavors of your curry.
* **Add liquids and veggies:** Pour in the coconut milk and chicken broth, stirring well to combine. Add the fish sauce and brown sugar, then bring the mixture to a simmer. Add the bell peppers, eggplant, and bamboo shoots, and let the vegetables cook for 5-7 minutes until they are tender but still vibrant.
* **Cooking the Shrimp:** Add the shrimp to the pan and cook for 3-4 minutes until they turn pink and opaque. Stir in the lime juice and Thai basil leaves, allowing the basil to wilt slightly. This is the time to taste and adjust the seasoning with more fish sauce or sugar if needed, ensuring your curry is perfectly balanced.
* **Serve the curry:** Now, it’s time to enjoy the fruits of your labor Serve the Thai shrimp green curry hot, garnished with fresh Thai basil leaves and sliced red chili for an extra kick. Pair it with steamed jasmine rice to soak up the delicious sauce. Revel in the rich, complex flavors of this traditional Thai dish in the comfort of your home.
I have most of the ingredients. Tomorrow for dinner