This is the fastest Curry I could make and in my opinion, the best curry I have made so far. I got this recipe from a cooking show, but they used fried spareribs while I was thinking how to make the simplest, less complicated, but still authentic Curry. Now since shrimp cooks faster and I am the big fan of green curry, here we are. If you can get really fresh shrimp and fresh ingredients, the only result you could have is the most delicious green Curry.
| Ingredients | serves 2 | Notes |
|---|---|---|
| Fresh Shrimp | 300 grams | clean and remove the shell, leave the tail intact |
| Green Curry Paste | 50 grams | |
| Coconut Milk | 1 cup | |
| Pea Engplant | half a cup | |
| Thai Eggplant | 4 pieces | clean and cut in thin pieces. |
| Fish Sauce | 1 teaspoon | |
| Sugar | 2 teaspoon | |
| Lime Leaves | 4 | clean and slice thin |
| Sweet basil leave | 1 cup | |
| Red Spur Chili, 1, slice thin for garnish. |
How to make:
- Fry the curry paste in a bit of vegetable oil until frying and giving aroma.
- Add the coconut milk and mix well, season with fish sauce and sugar.
- Add the pea eggplant along with thin slice of lime leave and cut Thai eggplant
- Let the ingredients cook for a while until the eggplants are soft.
- Add the shrimps, cook for a few minutes, check the final taste, when satisfy add the sweet basil leave the slices of red spur chili.
- Serve with hot steam fragrant Rice.
Tip: Like in most curry recipes using finish curry paste products, as they have more salt than the home made ones, be careful with the use of Fish Sauce. Because you will not need much fish sauce or in some case, not at all. Guten Apetite!!!
2 Comments
Hello there, just became alert to your blog through Google, and found that it is really informative. I’m going to watch out for brussels. I’ll be grateful if you continue this in future. Many people will be benefited from your writing. Cheers!
Thanks for encouraging, when i get the nice brussels i will post a few ways of how to make them…Probably in Winter season in TH.