Authentic Thai Green Curry

Name: Authentic Thai Green Curry
Ingredients: 2 tablespoons vegetable oil; 1 cup diced eggplant; 1 cup chopped white onion; 1 cup thinly sliced bell pepper; 1 cup string bean; 1 cup sliced carrot; 1 cup broccoli (added later than other veggies so it dosn't get too soft); 1 (8 ounce) can bamboo shoots; 2 teaspoons minced garlic; 2 -4 tablespoons thai green curry paste (depending on desired degree of heat); 2 tablespoons nam pla (Thai fish sauce); 1 (14 ounce) can unsweetened coconut milk; 1 cup stock (shrimp, fish, veggie, or whatever you prefer); 1 1/2 lbs shrimp, peeled and deveined; 1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint); 1/4 teaspoon salt; 8 lime wedges (optional for garnish)

17 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 cup diced eggplant
1 cup chopped white onion
1 cup thinly sliced bell pepper
1 cup string bean
1 cup sliced carrot
1 cup broccoli (added later than other veggies so it dosn't get too soft)
1 (8 ounce) can bamboo shoots
2 teaspoons minced garlic
2 -4 tablespoons thai green curry paste (depending on desired degree of heat)
2 tablespoons nam pla (Thai fish sauce)
1 (14 ounce) can unsweetened coconut milk
1 cup stock (shrimp, fish, veggie, or whatever you prefer)
1 1/2 lbs shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint)
1/4 teaspoon salt
8 lime wedges (optional for garnish)

Directions

1

In a wok or large saute pan, heat the oil over medium-high heat.
2

Add the vegetables (minus the broccoli) 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 and fish sauce, and cook, stirring, for 15 seconds.
5

Add the coconut milk and stock and bring to a boil.
6

Lower the heat and simmer until thickened, about 5 minutes.
7

Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
8

Stir in 1/4 cup of Thai basil and remove from heat.
9

Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.