🫙 From the Spice Rack
green thai curry
Green Thai Curry (Gaeng Kiow Wahn Goong) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon green curry paste, or to taste 4 small green Thai eggplants, halved***...
maineasy
Ingredients7 items
Ingredients
- 2(14 ounce) cans coconut milk, unshaken
- 2teaspoonto 1 tablespoon green curry paste, or to taste
- 4small green thai eggplants, halved***
- 1poundshrimp, peeled and deveined*
- 2tablespoonfish sauce
- 1tablespoonpalm sugar or light brown sugar
- 1/4cupfresh basil leaves (for garnish)
Directions
- 1
Green Thai Curry (Gaeng Kiow Wahn Goong) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon green curry paste, or to taste
- 2
Heat over medium-high heat until bubbly
- 3
Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface
- 4
Optional additions: If adding ginger, garlic and lemon grass, add with curry paste
- 5
Add remaining coconut milk from cans and eggplants
- 6
Simmer 10 minutes
- 7
Add shrimp, fish sauce and palm sugar, and simmer gently 3 to 4 minutes, just until prawns are cooked
- 8
Stir in basil and fresh lime juice to taste