There’s nothing more comforting and warming on a cold, winter night than a bowl of curry served over warm, fluffy rice.
This classic take on the timeless dish can use either shrimp or chicken as the primary protein.
If using chicken, be it breasts or boneless thighs, cut the chicken into spoon-sized pieces.
Brown in oil for about 5-6 minutes, turning often until slightly browned on all sides. Then remove to a plate and prepare the rest of the dish, returning the chicken to the pot after the veges and curry sauce has been reduced.
But let’s build this meal with shrimp.
1lb shrimp. Shelled and rinsed
1 small red bell pepper, chopped into bite-sized pieces
1 small green bell pepper, chopped same as above
6 round, green Thai eggplants. Cut into small quarters
Handful fresh Thai basil, roughly chopped
Handful fresh cilantro, roughly chopped
1 can coconut milk
1C vege broth
4T fish sauce
2T red curry paste
1 lime, juiced
1T brown sugar
1T fresh grated ginger
Mix all curry sauce ingredients together in a bowl and set aside.
Heat a glut of olive oil in a pan over medium heat. No need to salt the shrimp. Place the shrimp in the pan and cook for no more than two minutes per side.
Remove shrimp. Add another glib of oil and keep on medium heat.
Place all veges in the pan and cook until softened, about 7 minutes.
At the same time, boil a cup of water in a small pot and dump in a half cup of white rice. Cover and reduce heat to simmer for 18 minutes.
Add the curry sauce liquid mixture to the pan. Lower heat to create a low boil. Keep this aggressive simmer going for 10-15 minutes to reduce the liquid.
Add the shrimp back into the pan and stir to combine.
Serve the curry mixture over rice in a deep bowl.
Top with the fresh cilantro and basil herbs.