Serves people

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Thai Green Curry With Shrimp


  • 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


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.

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.

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