Serving
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Green Curry with Shrimp
Thailand
  -   Gaeng Kiow Goong
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
50 min  
Part
This is a classic Thai curry. While most often made with chicken shrimp beef and pork are also popular. Because the method varies between versions we have prepared separate recipes for Chicken and Pork and Beef and Fish.



13
6
3
2
1/3
1-1/2
2
14 oz
1
1/4
oz
oz


c
T
T
can
T
t
Shrimp (1)
Eggplant, Thai (2)
Kaffir Lime leaves (3)
Chili red (3)
Thai Basil leaves
Oil
Green Curry Paste
Coconut Milk
Fish Sauce
Salt
Prep   -   (20 min)
  1. Shell SHRIMP and de-vein them. If large, cut in half crosswise.
  2. Cut EGGPLANTS lengthwise into 6 wedges (if Thai eggplants - see Note-2 for options). Keep eggplants in cold water acidulated with some Citric Acid or Lemon Juice until needed.
  3. Roll up LIME LEAVES tightly and slice into fine threads. Chop the threads into smaller lengths.
  4. Slice CHILIS into thin strips.
  5. Remove BASIL LEAVES from stems and start soaking in cold water (this is so they stay green longer in the curry).
Run   -   (30 min)
  1. In a wok or spacious sauté pan heat Oil over moderate heat and stir in Curry Paste until it is well distributed and aromatic, but no browining.
  2. Stir in Coconut Milk, Lime Leaf, Fish Sauce and Salt. Bring to a boil, then cover and simmer about 5 minutes.
  3. Stir in Eggplant and continue to simmer until just tender but not mushy, about 12 minutes for Thai eggplants, a bit less for others. See also Note-6.
  4. Stir in the Shrimp and bring them quickly to a simmer. Don't overcook - just long enough to be pink and opaque.
  5. When ready to serve, stir in Red Chili for just a minute, then stir in Basil Leaves. Serve immediately with plenty of steamed Jasmine rice or with Asian noodles nested in a bowl.
NOTES:
  1. Shrimp:   Weight is for headless shrimp in the shell. Medium shrimp (41 to 50 count) work well, though larger can be used. In most of the world people don't bother to remove the "vein" along the top, but it's expected in North America.
  2. Thai Eggplant:   These are green and white and golf ball size. They cook significantly differently from other eggplants and are well worth searching out. If you don't have them use Indian eggplants which are purple and egg size, so cut them into more pieces and cook just a bit less. Lacking even those use Japanese or Italian eggplants split in half lengthwise and cut crosswise about 3/4 inch thick. Cook those even less. For details see our Eggplant Page.
  3. Kaffir Lime leaves:   These come as pairs on a single stem, so this recipe calls for three half pairs. If you don't have these use some grated lime zest (green only). For details see our Kaffir Lime page.
  4. Chili:   I usually use red Fresnos (moderately hot). You could use fresh red Thai chilis (much smaller but much hotter) or Holland Red (moderately hot) - your choice. For details see our Chili Page.
  5. Green Curry Paste   This is one of the essentials of Thai cooking - and the hottest of the Thai curry pastes. It is available commercially (with a lot of variation between brands), but the amount in this recope is scaled for our Green Curry Paste, which is fairly hot.
  6. Pea Eggplants   Thai cooks often toss in a handful of Thai Pea Eggplants along with the green eggplants. Unfortunately these are nearly impossible to get even in Los Angeles.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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