Method
- Heat oil in a skillet over medium heat and sauté the onion and red bell pepper until softened, 2–3 minutes.
- Add the green curry paste and stir for 15–30 seconds until fragrant.
- Pour in the coconut milk and bring to a gentle simmer. Add eggplant or chosen vegetables and cook 3–4 minutes until slightly tender.
- Add the shrimp and simmer just until pink and cooked through, 2–4 minutes depending on size.
- Stir in fish sauce, lime juice, and basil. Taste and adjust seasoning with salt, pepper, or more fish sauce as needed. Serve immediately over jasmine rice or cauliflower rice.
Notes and Variations
- Use store‑bought green curry paste and canned coconut milk for fastest prep.
- Swap shrimp for cubed tofu or thinly sliced chicken breast; adjust cooking time accordingly.
- For a lighter curry, use light coconut milk and add low‑sodium chicken or vegetable broth to taste.
- Add sliced Thai chilies for more heat or a teaspoon of sugar for a touch of balance.
Nutrition Highlights per Serving (estimated)
- Calories: ~350 when served with 1 cup cooked jasmine rice
- Protein: ~28 g
- Fat: ~22 g (mostly from coconut milk)
- Carbohydrates: ~15 g (without rice)
- Key nutrients: high protein from shrimp; medium‑chain triglycerides from coconut; antioxidants from basil and peppers
Final Serving Suggestion
Serve the curry steaming over jasmine rice, garnish with extra basil leaves and a lime wedge for brightness. Pair with a simple cucumber salad or steamed greens for a balanced, colorful meal.
