This light curry is exceptionally fragrant with lemongrass and wild lime leaves.
Create your own customized Thai curry with the Recipe Maker.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the eggplant and lemongrass and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp and tofu and continue to simmer.
After another 2 minutes, add the bamboo shoots and bok choy and continue to simmer until everything is tender and cooked through, about 1 more minute.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir the slivered lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass or tell your guests to eat around it. Garnish with the cilantro leaves.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?