Thai-style Shrimp Curry


450 g tiger shrimp with heads and shells
4 tablespoons thick coconut milk
1½ tablespoons green curry paste
2 cups thin coconut milk
1 tablespoon fish sauce
1/2 teaspoon palm sugar
2 kaffir lime leaves
60 g green eggplant
2 fresh chilies, finely sliced
2 tablespoons sweet basil leaves


  1. Shell and de-vein the shrimp, leaving the tails attached.
  2. Place the heads in a pan, add 450 ml of water and bring to a boil. Simmer for 20 minutes, then strain the liquid and set aside.
  3. Heat the thick coconut milk in a wok until the oil separates out, then remove 2 tablespoons and set aside. Add the curry paste to the wok and stir for 1 minute, then add the prawns and stir for a further minute.
  4. Add the stock and thin coconut milk and bring to a boil, then add the fish sauce, palm sugar and lime leaves and continue to cook for 3 minutes over a high heat. Add the green eggplant, lower the heat and simmer for 15 minutes, then add the chili and basil leaves and remove pan from the heat.
  5. Finally, fold in the reserved thick coconut milk, transfer to a warm dish and serve immediately.

Source: The Best of Thai Cooking

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