Last Friday my parents and brother came over for dinner. My mum was in town and suggested we get some take-out, but since we are trying to eat healthier, I decided to make this vegetable-filled curry.
Green Curry with Shrimp
Adapted from Posie Gets Cozy
Yield: 6-8 servings
1 teaspoon olive oil
1 onion, finely chopped
4 cloves garlic, finely sliced
salt and pepper
3-4 tablespoons green curry paste
1 tablespoon fish sauce
2 coloured peppers, chopped
1 crown broccoli, cut into florets
1 Japanese eggplant, sliced into medallions
2 cans light coconut milk
1 pound shrimp (I use the Costco pre-cooked, frozen kind)
1 cup frozen peas
1 can bamboo shoots, matchstick-style
Place the eggplant on a paper towel and sprinkle lightly with salt to remove some of the bitterness.
In a large saucepan, saute the onion in the olive oil until they begin to soften and turn clear. Add the garlic, salt and pepper and cook for a few more minutes. Add the curry paste and fish sauce and stir to coat.
Mix in the broccoli florets and peppers, saute until tender. Add eggplant and cook, stirring, for another 2 minutes.
Pour in the coconut milk and stir until it combines with the curry paste and begins to take on its colour. Add the shrimp. Once the mixture nears a boil reduce the heat to a simmer.
Add the peas and bamboo, stir until heated through. Serve over rice (preferably jasmine rice).