Thai Green Curry with Shrimp

Pat 400 g shrimp dry and remove the vein if needed.

Cut 180 g eggplant and 120 g bell pepper into bite-size pieces so they cook evenly and do not turn mushy before the shrimp is ready.

Spoon the thickest part of the 500 ml coconut milk into a pot and heat it over medium heat.

Cook for 2-3 minutes, until small oily spots appear around the edges without letting it scorch.

Add 2 tablespoons green curry paste and fry it over medium-low heat, stirring until it loosens into the coconut fat.

When the aroma is clear and the color deepens, pour in the remaining coconut milk.

When the sauce starts to simmer, add the eggplant and keep the heat at medium-low.

Cook for 5-7 minutes, until the pieces feel tender when pressed but still hold their shape in the curry.

Add the bell pepper and shrimp, then simmer for only 3-4 minutes.

Stop as soon as the shrimp turn pink and curl into plump shapes, because extra cooking will make them tough.

Season with 2 tablespoons fish sauce and 2 teaspoons palm sugar, tasting for saltiness and balance.

Turn off the heat, stir in 20 g Thai basil and 1 tablespoon lime juice, then serve while the basil is still fragrant.