Green Curry with Shrimp and Bamboo Shoots
A fragrant and creamy Thai green curry with succulent shrimp and crunchy bamboo shoots.
Ingredients
- about 450 g Shrimp
- 4 tbsp Green Curry Paste
- 2 cans Coconut Milk
- 1 can Bamboo Shoots
- 1 cup Thai Eggplant
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 4 leaves Kaffir Lime Leaves
- 1/2 cup Thai Basil Leaves
- 4 cups Cooked Jasmine Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C).
- 2Add the 4 tablespoons of green curry paste to the pot. Stir constantly for 1 minute, until it smells fragrant.
- 3Pour in the 2 cans of coconut milk and stir. Bring the mixture to a gentle simmer, where small bubbles appear around the edges.
- 4Add the about 450 g of shrimp, the 1 can of bamboo shoots (drained), and the 1 cup of Thai eggplant to the pot. Cook for 5-7 minutes, or until the shrimp turn pink and opaque, and the eggplant is tender when poked with a fork.
- 5Stir in the 2 tablespoons of fish sauce, the 1 tablespoon of palm sugar, and the 4 kaffir lime leaves. Let the curry simmer gently for another 5 minutes so the flavors can combine.
- 6Just before you are ready to serve, stir in the 1/2 cup of Thai basil leaves until they just begin to wilt.
- 7Serve the green curry hot over the 4 cups of cooked jasmine rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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