Ingredients
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2 tablespoons vegetable oil
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1/2 cup chopped white onion
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1 cup thinly sliced red bell pepper
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2 teaspoons minced garlic
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2 tablespoons lemon juice
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1 (14 ounce) can unsweetened coconut milk
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1/2 cup fish stock or 1/2 cup chicken broth
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1 1/2 lbs medium shrimp, peeled and deveined
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1/2 cup chopped basil
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1/4 teaspoon salt
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2 teaspoons cornstarch
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1 tablespoon water
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2 cups diced eggplants
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2 tablespoons thai green curry paste
Instructions
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the onions and garlic, and cook until softened, 3 to 5 minutes.
- Add the eggplant and the peppers and cook, stirring, about 4 minutes.
- Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
- Add the coconut milk and fish stock and bring to a boil.
- Lower the heat and simmer until thickened, 3 minutes.
- Add the shrimp and cook until pink, about 2 minutes. Add basil.
- Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
- Serve on angel hair pasta.
- Be careful with the curry paste and add to your taste.