A delightful Thai-inspired green curry with shrimp, perfect for a quick and flavorful meal.
Heat the oil in a wok over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the garlic and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the eggplant and red bell pepper, cooking until slightly softened.
Cut the vegetables evenly for uniform cooking.
Stir in the green curry paste and lemon juice, cooking briefly to release the flavors.
Adjust the amount of curry paste to your spice preference.
Pour in the coconut milk and chicken broth, bringing to a gentle boil.
Stir well to combine the curry paste with the liquids.
Reduce the heat and simmer until the sauce thickens slightly.
Simmering enhances the flavors and thickens the sauce.
Add the shrimp and cook until they turn pink.
Avoid overcooking the shrimp to keep them tender.
Mix the cornstarch with water and stir into the curry if needed for thickening.
Add the cornstarch mixture gradually to avoid over-thickening.
Stir in the basil leaves and remove from heat.
Add the basil at the end to preserve its fresh flavor.
Serve the curry hot with steamed rice or noodles.
Garnish with extra basil leaves for a fresh touch.
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