This dish is packed with so much flavor and so simple to make. You can easily replace the shrimp and vegetables with what you prefer or have available.
- 1 pound large shrimp, peeled & deveined (see note 1)
- 3 cloves garlic, minced
- 1 shallot, sliced thinly
- 2-3 tablespoons green curry paste (see note 2)
- 1 14-ounce can coconut milk
- ¼ cup water
- 3 kaffir lime leaves, torn (optional)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- 12 ounces eggplant, cut into big chunks (see note 3)
- 1 red bell pepper, cut into strips (see note 3)
- 1 pound asparagus, cut into 1.5” long (see note 3)
- 1 cup fresh Thai basil leaves
- You may use other proteins like chicken or tofu.
- The curry paste is spicy. Adjust to your preference. I have shown my favorite brand in the video (not sponsored).
- For the vegetables, you may also use string beans, broccoli, squash, snap peas, etc.
- Season the shrimp with salt and pepper. In a pot over high heat, add a little oil and quickly sear the shrimp on both sides. Be careful not to overcook it. Set it aside. Wipe the pan if there are any burnt pieces. If you’re using chicken or tofu, cut into bite-size pieces. I prefer baking the tofu beforehand in the oven for a nice texture that doesn’t crumble.
- In the same pot over medium heat, add a little oil and sauté garlic, shallots, and curry paste until softened and aromatic for about 2 minutes. Stir the mixture constantly so it does not burn. If you are using chicken instead of shrimp, this is the time you add it to the pan.
- Add the coconut milk, water, kaffir lime leaves (if using), fish sauce, sugar, and salt. Mix it together and let it simmer.
- Add the eggplant and cook until tender, for 6-8 minutes.
- Add the bell pepper and the asparagus and cook for about 2 minutes.
- Add the shrimp (or tofu) and Thai basil leaves. Let it heat through for just a minute then turn off the heat.
- Serve with hot rice and enjoy!