Shrimp Never Tasted This Good!
Mix steamed rice with this delicious Thai green curry infused with tender shrimps!
Ingredients
- 2tbsp vegetable oil
- 2cups eggplantdiced
- 1/2cup white onionschopped
- 1cup green bell pepperssliced
- 2tsp garlicminced
- 4tbsp Thai green curry
- 6 kaffir lime leaves
- 2tbsp Thai fish sauce
- 1 can coconut milk
- 1cup fish stock
- 1 1/2pounds shrimppeeled and de-veined
- 1/2cup Thai basilchopped
- 1/4tsp Salt
- 8 lemon wedges
Instructions
- Heat the oil in a wok and fry the eggplant, onions and bell peppers for five minutes.
- Add the garlic and sauté for thirty more seconds.
- Stir in the curry paste, lime leaves and fish sauce.
- After 15 seconds, pour in the coconut milk and fish stock and allow the curry to boil.
- Once it boils, lower the heat and allow the curry to simmer for three minutes.
- Throw in the shrimp and cook it for two minutes.
- Add the Thai basil and season the curry with salt.
- Remove the curry from the heat and serve it with lime wedges.
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