Thai green curry with shrimp (kaeng khiao wan goong)

Name: Thai green curry with shrimp (kaeng khiao wan goong)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: En
Ingredients: 500 g.Shrimp; -1 cup coconut milk; 2-3 Thai Eggplant purple; 2 tablespoons green curry paste; 2 tablespoons fish sauce; 1 ½ tablespoon sugar palm; ½ cup sweet basil leaves; 4-5 kaffir lime leaves; 3 fresh chilies

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Main Dish

Very Easy

35 min

Ingredients

500 g.Shrimp
1 cup coconut milk
2-3 Thai Eggplant purple
2 tablespoons green curry paste
2 tablespoons fish sauce
1 ½ tablespoon sugar palm
½ cup sweet basil leaves
4-5 kaffir lime leaves
3 fresh chilies

Preparation

Preparation15 min

Cook time20 min

Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins.
Clean Thai eggplants purple, remove stem, slice and put into salted water (2 cups water and 1 teaspoon salt) to prevent oxidation.
Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly. Add Thai eggplants, and stir well.
Increase the heat to medium high, stir the shrimp, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes.
Add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together.
Remove from the heat. Spoon the curry in a bowl and serve immediately with hot steamed rice.