Name: Chiang Mai Mississaugas Shrimp Green Curry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs green curry paste; 2 whole shallots; 3 whole garlic cloves; 1 tbs fresh ginger (or galangal); 1 whole lemongrass stalk; 1 cup cilantro stems; 1 tsp lime zest; 1 lb raw shrimp (peeled, deveined, tails optional); 1 cup eggplant (Thai/aubergine), cut into 1-inch pieces; 1 whole red bell pepper, sliced; 1 cup zucchini or bamboo shoots (optional); 0.5 cup fresh Thai basil leaves; 0.25 cup fresh cilantro leaves; 1 whole fresh lime (for juice); 14 oz full-fat coconut milk; 0.5 cup chicken or vegetable stock; 2 tbs fish sauce; 1 tsp palm sugar or brown sugar; 1 tbs vegetable oil (or coconut oil); 0.5 tsp salt; 1 tsp chopped Thai chilies (optional, for heat); 3 cup jasmine rice, cooked; 2 whole lime wedges

Method

Curry paste & aromatics

Prepare aromatics

Peel shallots and garlic. Trim and thinly slice or bash the lemongrass stalk to expose the inner white part; finely mince the white section. Peel and grate or finely chop the ginger (or galangal). Roughly chop cilantro stems and reserve leaves for garnish. Zest 1 lime.

Make/heat paste

If using store-bought green curry paste, measure 3 tablespoons and set aside. If making a quick fresh paste, finely mince or pound shallots, garlic, ginger, lemongrass, cilantro stems, lime zest and 1 teaspoon chopped chilies into a paste and combine with a pinch of salt.

Cooking curry

Bloom the paste

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat until shimmering. Add the green curry paste (3 tbs) and cook, stirring constantly, for 1–2 minutes until aromatic — this helps release the flavors.

Add coconut milk

Slowly pour in 8 ounces (¾ of the can) of the coconut milk and stir to combine with the paste. Bring to a gentle simmer. Let simmer 3–4 minutes, stirring occasionally, until slightly thickened and oil from the coconut milk begins to separate.

Add vegetables & stock

Add the eggplant pieces, sliced red bell pepper, and zucchini or bamboo shoots. Pour in ½ cup chicken or vegetable stock and the remaining 6 ounces of coconut milk. Stir to combine, bring back to a simmer, cover, and cook for 6–8 minutes until the eggplant is tender but not mushy.

Season the curry

Stir in 2 tablespoons fish sauce, 1 teaspoon sugar, ½ teaspoon salt (adjust later), and optional chopped Thai chilies for heat. Taste and adjust seasoning: add a little more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness.

Shrimp & finishing

Cook the shrimp

Add the peeled, deveined shrimp to the simmering curry and stir to submerge. Cook 2–4 minutes, depending on size, until the shrimp turn pink and opaque and are cooked through. Avoid overcooking — shrimp cook quickly.

Finish with herbs & lime

Turn off the heat and stir in the fresh Thai basil leaves and cilantro leaves. Squeeze the juice of 1 lime into the curry and taste; adjust fish sauce, sugar or salt as needed. If the sauce is too thick, add a splash more stock or water to reach desired consistency.

To serve

Spoon jasmine rice into bowls and ladle shrimp green curry over the rice. Garnish with extra Thai basil, cilantro, and lime wedges on the side. Serve immediately.