Thai Green Curry Shrimp

INGREDIENTS

2 tablespoons vegetable oil

2 cups diced eggplants

1⁄2 cup chopped white onion

1 cup thinly sliced red bell pepper

2 teaspoons minced garlic

2 tablespoons thai green curry paste

2 tablespoons lemon juice

1 (14 ounce) can unsweetened coconut milk

1⁄2 cup fish stock or 1⁄2 cup chicken broth

1 1⁄2 lbs medium shrimp, peeled and deveined

1⁄2 cup chopped basil

1⁄4 teaspoon salt

2 teaspoons cornstarch

1 tablespoon water

DIRECTIONS

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.

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