Shrimp & Veggie Thai Green Curry

Ingredients:

• 6 tbsp of your favorite Thai green curry paste; I used Mike’s Organic Curry Love paste from Whole Foods and it was yummy!

• 1 tbsp + 1 tsp (separated) of neutral oil such as vegetable oil

• 1 tbsp of fish sauce

• 1 tbsp of sugar

• 1 can of coconut milk

• 2 cups of chicken stock

• 2-3 carrots; cut into 1 inch pieces

• 1 small yellow or white onion; cut into slices

• 1 small eggplant; cut into 1 inch pieces

• 2 cups of green beans; cut into 1 inch pieces

• 1/2 lb of shrimp; peeled and deveined (I used frozen shrimp that was thawed, but you can use fresh)

In a very large pan with sides, add in your 1 tbsp vegetable oil and heat over medium high heat. Add in your cut eggplant and cook that for about 5-7 minutes or until they are just beginning to soften. You don’t want them to brown, but wilt, so if you need to splash some water in the pan to steam the eggplant, please do so. When the eggplant is softened but not falling apart, remove them from the pan.

After the eggplant is removed, add in your additional 1 tsp of vegetable oil and your onions. Cook until the onions are softened. Add in your carrots and cook off just slightly. Add in your curry paste and mix well, you need to fry off your curry paste and get the aromatics going.

Add in your can of coconut milk and mix well, you want all of your curry paste to mix in well with the coconut milk and not have any chunks. Bring everything in the pan to a light simmer, add in your chicken stock, fish sauce and sugar and mix well. Add in your green beans and shrimp. Let that cook for a few minutes.

Finally, add in your cooked eggplant and mix everything together. Bring everything back up to a slight boil and then reduce the heat and cook for about 20-30 minutes or until the sauce thickens.

Serve with fresh white rice!