Thai green curry with shrimp

Step 1/8

• 3 tsp mustard seeds
• 1 tsp cumin
• 20 g ginger
• 2 cloves garlic
• 15 g cilantro
• 3 tsp turmeric
• 1 chili pepper

• food processor

Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.

Step 2/8

• 1 eggplant
• 200 g spinach
• 200 g bok choy

• cutting board
• knife

Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.

Step 3/8

• oil for frying

• cooking spoon
• large pot or wok

Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.

Step 4/8

• cooking spoon

Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.

Step 5/8

• 400 ml coconut milk
• 2 stalks lemon grass
• 150 g soybean sprouts

• cooking spoon

Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.

Step 6/8

• 300 g shrimp
• 300 ml vegetable stock

• cooking spoon

Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.

Step 7/8

• 2 limes
• 5 g cilantro

• cutting board
• knife

In the meantime, cut limes into wedges and pick cilantro leaves from sprig.

Step 8/8

• salt
• pepper
• rice to serve

• cooking spoon

Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.

Enjoy your meal!