THAI VEGETABLE AND SHRIMP CURRY
30 min.
15 min.
6
Ingredients
- 2 potatoes
- 3 small eggplants
- 45 ml (3 tbsp.) vegetable oil
- 4 Quebec green onions (shallots), cut into 3 cm (1 1/2 in.) pieces
- 1 red bell pepper in strips
- 1 can of 400 ml of unsweetened coconut milk
- 15 ml (1 tbsp.) green or red curry paste
- 250 ml (1 cup) chicken broth
- 30 ml (2 tbsp.) fresh basil
- 1 lb of shrimp
- 250 ml (1 cup) sugar snap peas
- Salt and pepper from the mill
Preparation
Cook the Isabelle potatoes in a pot of boiling salted water for about 10 minutes or until a fork stuck in the center of the Isabelle potatoes still holds firm. in the center of the Isabelle potatoes still has some resistance.
Remove from heat; drain and peel while potatoes are still hot. Cut into cubes and set aside.
Heat oil in a large non-stick skillet over medium-high heat and cook shrimp for 3 to 5 minutes, stirring occasionally. a few times. Set aside. In the same skillet, sauté eggplant and pepper strips and bell pepper strips in a little oil for 5 minutes; add green onions and continue cooking for another 2 minutes.
Dilute curry paste in chicken broth. Pour curry mixture and coconut milk into the pan along with the Isabelle potatoes.
Cook for 5 to 10 minutes over medium-high heat, stirring regularly with a wooden spoon. Add shrimp and reheat for a few minutes. a few minutes. Serve with basmati or jasmine rice.
By: MENU Plaisirs maraîchers - 2007
