Green Curry With Shrimp
Thai cookery has been one of my favorite flavor palettes since the first time I tasted it. In recent years we’ve been treated not only to some terrific new Thai restaurants, but also to new Thai dishes in non-Thai restaurants. One of the most distinctively good dishes in Thai places is green curry, the spiciest of their curries. This one is made with eggplant and shrimp; it can also be made with chicken. It’s fiery with pepper, mellow with coconut milk. The ingredients were once hard to find, but now you’ll find all of them in any decent-size supermarket. The cooking technique is the same as is used in Chinese cooking, with rapid cooking in a wok.
- Per person:
- 2 Tbs. vegetable oil
- 6 jumbo shrimp, peeled and deveined
- 1/2 cup cubed eggplant
- 1/2 cup bell pepper, coarsely chopped
- 1/4 cup sliced bamboo shoots
- 1 tsp. Thai green curry paste
- 2 tsp. nam pla (fish sauce; also known as nuoc mam)
- 1/2 cup coconut milk
- 1/4 tsp. sugar
- 1/2 cup chicken broth
1. Heat the vegetable oil in a wok until almost smoking. Add the shrimp, eggplant, bell pepper, and bamboo shoots and stir-fry until the shrimp are pink–about 15-20 seconds.
2. With a slotted spoon, remove all the ingredients and keep warm. Pour off the oil but leave the residue. Add all the other ingredients and bring to a boil. Allow to reduce to half its original volume, or until sauce has a pleasing thickness.
3. Return the shrimp, etc. to the wok and toss with the sauce until combined. Serve immediately.