Thai Shrimp Curry
Packaged Thai curry pastes, available in most supermarket Asian-food sections, bring the exotic flavors of galangal root, Kaffir lime leaves, lemongrass, and chilies to your kitchen without all the shopping and chopping.
INGREDIENTS | SERVES 8
2 tablespoons olive oil
3 tablespoons Thai green curry paste
2 (14-ounce) cans coconut milk
1 tablespoon fish sauce
1 medium sweet onion, cut into
8 wedges
1 medium red bell pepper
2 small Asian eggplants, diced
3 pounds shrimp, peeled and deveined
1 tablespoon lime juice
½ cup fresh sweet basil leaves
Salt and pepper to taste
Chopped peanuts or cashews for garnish
In a heavy soup pot or Dutch oven, heat oil over medium-high heat. Add curry paste; cook, stirring constantly, 1 minute.
Slowly add coconut milk and fish sauce; reduce heat to medium. Whisk to incorporate curry paste in coconut milk.
When sauce is simmering, add onion, pepper, and eggplants; cook 15 minutes.
Add shrimp; continue cooking until shrimp turn opaque, about 3 minutes.
Stir in lime juice, basil leaves, salt, and pepper. Serve with steamed jasmine rice and chopped peanuts or cashews.
