Thai Green Curry With Shrimp

Instructions

1. 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. 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. 3

   Return the shrimp, etc. to the wok and toss with the sauce until combined. Serve immediately.