Thai Green Curry with Shrimp

Instructions

1. Prepare the shrimp
   Rinse the peeled and deveined shrimp under cold water. Pat dry with paper towels and set aside. For extra flavor, you can marinate the shrimp with a pinch of salt and a squeeze of lime juice for 10 minutes while preparing other ingredients.
2. Make the curry base
   Heat vegetable oil in a large pot or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it. Add half of the coconut milk and bring to a gentle simmer, stirring constantly until the oil begins to separate from the coconut milk (about 3-5 minutes).
3. Add vegetables
   Add the eggplant to the curry and cook for 3 minutes. Then add red bell pepper, bamboo shoots, and torn kaffir lime leaves. Stir well to combine. Pour in the remaining coconut milk, fish sauce, and palm sugar. Bring to a simmer and cook for 5 minutes until vegetables are tender but still retain some crispness.
4. Cook the shrimp
   Add the shrimp to the simmering curry and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook them as they will become tough. Add snow peas and cook for an additional minute.
5. Finish the curry
   Turn off the heat and stir in the Thai basil leaves, sliced green chilies (if using), and lime juice. The residual heat will wilt the basil while maintaining its aromatic flavor. Taste and adjust seasoning with more fish sauce for saltiness or palm sugar for sweetness if needed.
6. Serve
   Ladle the curry into serving bowls and garnish with additional fresh Thai basil leaves and sliced chilies if desired. Serve immediately with steamed jasmine rice on the side to soak up the flavorful curry sauce.