A rich and spicy Thai green curry with shrimp. Another style of green curry called "Kaeng Khiao Wan Goong" you can use beef, chicken, pork etc. And we will called follow by meat we use for this cook such as "Kaeng Khiao Wan Kai (chicken)","Kaeng Khiao Wan Mu (pork)", Kaeng Khiao Wan Naue (beef) etc. And this green curry I use different type of eggplants called Eggplant purple or Ma-keua Muang in Thai.
Ingredients:
- 500 g.Shrimp
- 1 cup coconut milk
- 2-3 Thai Eggplant purple
- 2 tbsp green curry paste
- 2 tbsp fish sauce
- 1 ½ tbsp sugar palm
- ½ cup sweet basil leaves
- 4-5 kaffir lime leaves
- 3 fresh chilies
- Clean and remove the shrimp shell but leave the tails (for good appearance).
- Then cut open the back of each shrimp to remove the veins.
- Clean Thai eggplants purple, remove stem, slice and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
- Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
- Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
- Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
- Add Thai eggplants, and stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)
- Increase the heat to medium high, stir the shrimp, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes.
- add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together.
- Remove from the heat.
- Spoon the curry in a bowl and serve immediately with hot steamed rice.
