Green Curry with Shrimp
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can easily be multiplied and makes good leftovers. Reheat gently to avoid overcooking the shrimp. Note that because of lack of reporting of some nutrients in the green curry paste, the Nutrition Information may not be wholly accurate.
Serve with Brown Rice or Coconut Brown Rice
Ingredients
| 1 tsp. Olive oil |
| 8 ounce Japanese eggplant, raw (cut in half lengthwise) |
| 1 tsp. toasted sesame oil |
| 1 medium White onions (sliced thinly) |
| 2 cups No salt added vegetable stock |
| 1 Tbsp. Thai Green Curry |
| 1 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tsp. Maple syrup |
| 8 Ounces Shrimp, raw (peeled and deveined; if they are large, cut in half lengthwise) |
| 1/4 cup Lite Coconut Milk |
| 5 leaves Fresh basil (chiffonade) |
Instructions
Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.
Place the skillet in the oven and turn the oven heat down to 325°F.
Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.
When the eggplant is cool, cut it into large chunks. Set aside.
While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.
Add the onion and sauté for 5 minutes, stirring frequently.
Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.
Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.
When ready to serve, place the rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The flavor of green curry paste can be variable, so you might try a few different brands to find the one you like. Curry pastes are good to have on hand for simple sauces, and a half teaspoon or so can be used with grilled chicken or fish mixed with just a bit of oil. Too much can be bitter, and as with most Asian bottled flavorings, curry paste will have a lot of added salt.
Thai Kitchen Green Curry Paste can be a good choice as it is not as spicy.
You can use other protein in this – chunks of extra-firm tofu, thin strips of lean beef or pork, or chicken thighs would be great inexpensive choices.