| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 large shrimp, peeled and deveined
- 1/2 pound chicken, dark meat cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- Cooking oil (palm oil would be best)
- 1/2 piece golf-ball size ginger, sliced
- 2 cloves garlic, smashed
- 1 onion diced
- 1 small eggplant diced
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 orange pepper, julienned
- 2/3 can coconut milk
- 2 tablespoons green curry paste
- Sugar, to taste
- 4 cups steamed jasmine rice
Instructions
- Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
- Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn’t pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
- Serve over steamed jasmine rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 685 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 23 g |
| Cholesterol | 74 mg |
| Sodium | 1471 mg |
Reviews
This was really awful. The proportions are way off – ends up being tons of eggplant, some peppers, and a few pieces of chicken/shrimp floating around. I think the proportions of curry paste and coconut milk were off, too. The dish just tastes wet, instead of like the green curry I know & love!
It was very good and easy to make. I will cook it again.