Shrimp and Veggie Green Curry

I have to be in the mood for Thai food but when I am, I often find it difficult to choose between noodles and rice! Of all South East Asian cuisines, Thai food is perhaps the most balanced with salty, sweet, sour and spicy flavours in every bite.  Perhaps their Buddhist culture, that values balance, is reflected in their food. I really want to attend a three-day cooking school in thailand if I have the chance.

Total time: 25 minutes

Green curry

12-15 large shrimp
1 Japanese eggplant, cubed
1 small carrot, cubed (optional)
1/2 cup fennel, cubed (optional)
1/2 red onion, diced
2 green onions, sliced
2-3 tbsp oil
Coriander leaves to garnish

Green curry
1 tbsp oil
2 tbsp prepared green curry paste
1 tbsp fish sauce
1 can coconut cream
1 stick lemon grass, lightly pounded
1 tbsp brown sugar

In a saucepan, sauté onions, carrots, fennel till light golden (around 5-7 minutes), add in the eggplant and sauté until softened. Meanwhile, in a pot, fry the green curry paste for a minute, add in the fish sauce, coconut cream, brown sugar and lemon grass and bring to a boil. Add the softened veggies into the sauce, add in the shrimp and simmer for 10 minutes until the shrimp are cooked through and all ingredients are well mixed.  Discard the lemon grass, garnish with coriander leaves and serve with Thai red rice ( or sticky white rice).