Preparation:
1. in a large stock pot, heat oil on medium high heat. 2. add green curry base and saute for one minute. 3. add the eggplant, mushrooms and bean sprouts. saute until eggplant begins to soften, about 3-5 minutes. 4. add the shrimp and continue to saute until shrimp begins to turn pink, about 2-3 more minutes. 5. turn heat to high. 6. add the coconut milk, stock and basil. heat through. 7. serve immediately with soft jasmine rice. |
