Thai Green Curry Shrimp Recipe

Name: Thai Green Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups diced eggplant (1/2-inch dice); 1/2 cup chopped white onions; 1 cup thinly sliced green bell peppers; 2 teaspoons minced garlic; 2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat; 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest; 2 tablespoons nam pla (Thai fish sauce); 1 (14-ounce) can unsweetened coconut milk; 1 cup shrimp stock, fish stock or bottled clam juice; 1 1/2 pounds medium shrimp, peeled and deveined; 1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint); 1/4 teaspoon salt; Steamed white rice, accompaniment; 8 lime wedges, garnish

Servings: persons

2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment
8 lime wedges, garnish

1
In a wok or large saute pan, heat the oil over medium-high heat.
2
Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes.
3
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4
Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds.
5
Add the coconut milk and shrimp stock and bring to a boil.
6
Lower the heat and simmer until thickened, 3 minutes.
7
Add the shrimp and cook until pink, about 2 minutes.
8
Stir in 1/4 cup of Thai basil and remove from heat.
9
Season to taste with salt.
10
Garnish with remaining 1/4 cup Thai basil.
11
Serve with rice and lime wedges.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups diced eggplant (1/2-inch dice), 1/2 cup chopped white onions, 1 cup thinly sliced green bell peppers, and more.

Yes, Thai Green Curry Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry Shrimp

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