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Hello, my lovely friends. Today, I have another delicious menu to share with you. Do you like green curry? When I opened my restaurant, this menu was a famous menu that foreign tourists loved to eat. At noon today, I went to the fresh market and found some very delicious ingredients, especially large fresh shrimp and fragrant green curry paste. This menu is a Thai menu with a rich and well-rounded flavor. It is delicious when eaten with hot rice or with rice vermicelli. It is also not difficult to make. This menu can be made with various types of meat. You can make this menu with pork, duck, chicken, beef or seafood.
Let's see the ingredients together.

Ingredients and ingredients

~500 grams of fresh shrimp
~3 tablespoons of green curry paste
~1/2 diced green pumpkin
~1 eggplant, that's all I have in the garden
~3-4 kaffir lime leaves 4
~1 cup of basil leaves
~1 each of green and red chili peppers
~2 tablespoons of fish sauce
~1/2 tablespoon of coconut sugar
~1 teaspoon of seasoning powder
~1/4 teaspoon of salt

Today, the shrimp is very fresh. The shrimp meat must be sweet and delicious because it is fresh. Let's start by peeling the shrimp, which is an important step. Before I cook it, peeling the shrimp thoroughly will help to get clean shrimp meat and food that tastes better.
Wash the shrimp with clean water to remove dirt and soil. Or soak it in ice water. It will help to harden the shrimp shells and make it easier to peel. Then use a sharp knife to cut the shrimp's back lengthwise to remove the black vein. Wash the peeled shrimp with clean water 1-2 times. Then arrange the peeled shrimp in a container and prepare for cooking.

Green squash, peel and cut into pieces. Today, I used young green squash, so it is usable. Soak it in salt water. Then wash it with clean water 1-2 times and set aside in a colander.
I picked only 1 eggplant in the garden. I am happy with this. It is a pity that I did not buy any eggplant at the market because I thought that there must be many eggplants at home.

Wash the basil and lime leaves and then pick only the leaves.
Fresh coconut milk, fresh from the garden Coconut water is peeled, then crack the coconut shell to get the coconut pulp. Put it in a blender. It is recommended to filter it to get the coconut milk.
When the ingredients are ready, let's go and do it together.

How to make

Today, I'm using an electric stove as usual. Start by placing a pan on the stove over medium heat. Add the coconut milk. Wait until the coconut milk boils, then add the green curry paste. Use a spatula to mix the green curry paste with the coconut milk.

Wait until it boils, then add the green pumpkin and eggplant. Use a spatula to stir and mix, then add the coconut milk.

Now it's time to season. Add fish sauce and seasoning powder, followed by palm sugar. Use a spatula to mix the seasonings together until the soup boils again.

This picture is a picture of the eggplant that I planted. It's my striped eggplant. I've gradually picked it to eat with chili paste twice already, but not a lot.

When the green beans and eggplants are cooked, the soup will be a light green color and the aroma will start to entice your mouth. It will make you hungry. This step is very important. Add the shrimps. Use a spatula to press the shrimps down into the soup so that all the shrimps are cooked.

Add aroma with basil leaves and garnish with green and red chili peppers and lime leaves to make this dish look very appetizing.

Turn off the stove. When it's done, the green curry with shrimp looks like this.

Done! The delicious green curry with shrimp from Baan Suan is ready to serve to my husband. Today, I have to say goodbye for now. See you next time. Thank you for following and always supporting me. Bye-bye. Good night. ❤️🥰👩‍🍳