📝 About This Recipe
Transport your senses to the shores of Thailand with this vibrant, aromatic green curry. This recipe balances the fiery kick of green chilies with the velvety richness of coconut milk and the umami depth of high-quality fish sauce. It is a celebratory dish where tender, snap-fresh shrimp meet the crunch of bamboo shoots and the citrusy perfume of kaffir lime leaves.
🥗 Ingredients
The Aromatics
- 3-4 tablespoons Green Curry Paste (Mae Ploy or Maesri brand recommended for authenticity)
- 1/2 cup Coconut Cream (skimming the thick layer from the top of a can of full-fat coconut milk)
- 1 tablespoon Vegetable Oil (only if coconut cream doesn't separate)
The Curry Base
- 1.5 cups Full-fat Coconut Milk (the remaining liquid from the can)
- 1/2 cup Vegetable Stock (low sodium)
- 1.5 tablespoons Palm Sugar (finely shaved; substitute with brown sugar if unavailable)
- 2 tablespoons Fish Sauce (adjust to taste for saltiness)
- 5-6 pieces Kaffir Lime Leaves (torn slightly to release oils)
Seafood and Vegetables
- 1 pound Large Shrimp (peeled and deveined, tails left on for presentation)
- 4-5 pieces Thai Eggplants (quartered)
- 1/2 cup Bamboo Shoots (sliced into strips)
- 1/2 piece Red Bell Pepper (sliced into thin strips for color)
The Finish
- 1 handful Thai Basil Leaves (freshly picked)
- 1 tablespoon Fresh Lime Juice (squeezed just before serving)
- 2 pieces Fresh Thai Bird's Eye Chilies (sliced diagonally for extra heat garnish)
👨🍳 Instructions
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1
Place a large wok or heavy-bottomed saucepan over medium heat. Add the thick coconut cream (the solid part from the top of the can) and stir constantly for 2-3 minutes until it begins to bubble and the oil starts to separate from the cream.
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2
Add the green curry paste to the coconut cream. Use your spatula to break up the paste and fry it in the coconut oil for about 2 minutes until it becomes highly fragrant and turns a slightly darker shade of green.
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3
Slowly pour in the remaining coconut milk and the vegetable stock, stirring well to incorporate the fried paste into the liquid.
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4
Add the torn kaffir lime leaves and the palm sugar. Stir until the sugar has completely dissolved.
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5
Bring the mixture to a gentle simmer. Add the Thai eggplants and bamboo shoots. Cook for about 4-5 minutes until the eggplants are tender but not mushy.
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6
Stir in the fish sauce. Taste the curry; it should be a harmonious balance of spicy, salty, and slightly sweet.
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7
Add the red bell pepper strips and the shrimp. Submerge the shrimp fully in the liquid.
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8
Poach the shrimp in the simmering liquid for 2-3 minutes. Watch closely; as soon as they turn opaque and curl into a 'C' shape, they are perfectly cooked.
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9
Turn off the heat immediately to prevent the shrimp from becoming rubbery.
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10
Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil and release its anise-like aroma.
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11
Transfer to a serving bowl and garnish with additional basil leaves and the sliced red chilies for a pop of color.
💡 Chef's Tips
Always 'crack' the coconut cream first; frying the paste in the separated coconut oil is the secret to a deep, authentic flavor. If the curry is too spicy, add an extra teaspoon of palm sugar or a splash more coconut milk to mellow it out. Avoid overcooking the shrimp; they continue to cook in the hot broth even after the heat is turned off. If you can't find Thai eggplants, Japanese eggplant or even green beans make an excellent substitute. Use fresh kaffir lime leaves if possible; the frozen ones are a good second choice, but dried leaves lack the vibrant citrus punch.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fragrant Jasmine rice to soak up the delicious sauce. Accompany with a side of Thai Cucumber Salad (Ajad) to provide a cooling, vinegary contrast. A crisp, chilled Riesling or a Singha beer pairs beautifully with the spicy and herbal notes. For an authentic touch, serve with a small dish of 'Prik Nam Pla' (fish sauce with chopped chilies) on the side.