Green Curry With Shrimp
Thai cookery has been one of my favorite flavor palettes since the first time I tasted it. In recent years we've been treated not only to some terrific new Thai restaurants, but also to new Thai dishes in non-Thai restaurants. One of the most distinctively good dishes in Thai places is green curry, the spiciest of their curries. This one is made with eggplant and shrimp; it can also be made with chicken. It's fiery with pepper, mellow with coconut milk. Some of the ingredients are a little hard to find; you might have to go to an Oriental grocery. But the technique is the same as is used in Chinese cooking, with rapid cooking in a wok.
- Per person:
- 2 Tbs. vegetable oil
- 6 jumbo shrimp, peeled and deveined
- 1/2 cup cubed eggplant
- 1/2 cup bell pepper, coarsely chopped
- 1/4 cup sliced bamboo shoots
- 1 tsp. Thai green curry paste (now easily available in supermarkets)
- 2 tsp. nam pla (fish sauce; also known as nuoc mam)
- 1/2 cup coconut milk
- 1/4 tsp. sugar
- 1/2 cup chicken broth
1. Heat the vegetable oil in a wok until almost smoking. Add the shrimp, eggplant, bell pepper, and bamboo shoots and stir-fry until the shrimp are pink--about 15-20 seconds.
2. With a slotted spoon, remove all the ingredients and keep warm. Pour off the oil but leave the residue. Add all the other ingredients and bring to a boil. Allow to reduce to half its original volume, or until sauce has a pleasing thickness.
3. Return the shrimp, etc. to the wok and toss with the sauce until combined. Serve immediately.
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