Thai Green Curry Shrimp

I was planning on making curried lamb shanks, but when I saw these amazing shrimp at the Asian market, I just had to change my menu! I just recently posted a recipe for home made Thai Green Curry Paste, but you can easily substitute any Thai Green Curry Paste, which you can pretty much pick up at any grocery store these days. I wanted a clean, fresh, healthy flavorful curry so I used Thai & Indian eggplant, sweet potato (which was everyone's favorite!), sweet pea pods, and your basic Thai basil, lime wedges, and cilantro as an accompaniment to the dish. This is a very saucy recipe so make sure to serve with rice so you get to enjoy all the yummy curry sauce!

Thai Green Curry Shrimp

2 Tablespoons Vegetable Oil
1 Large Sweet Onion, chopped
1 Green Bell Pepper, seeded and cut into 1-inch pieces
1 Tablespoon Fresh Ginger, minced
3-5 Tablespoons Green Curry Paste (depending on how spicy you like your curry)
1 Lime, zest and juice
2 13-Ounce Cans Coconut Milk
1 13-Ounce Can Chicken Stock
2 Tablespoons Sugar
1 Teaspoon Salt
6 Thai Eggplant, cut into 3/4 inch pieces
6 Indian Eggplant, cut into 3/4 inch pieces
2 Sweet Potatoes, peeled and cut into 3/4 inch cubes
1/2 Pound Fresh Snap Peas
2 Pounds Large Shrimp, peeled and devained
Thai Basil, Cilantro, and Lime Wedges, for garnish

In a dutch oven or very large skilled, heat oil over medium high heat. Add the onion and pepper and cook until tender. Next add the ginger and curry paste, cook until fragrant, about 1 minute. Next add lime zest and juice, coconut milk, chicken stock, sugar, and salt, cook until all solids from coconut are disolved and bring to a simmer. Add the eggplant, and sweet potatoes, loosely cover and cook at a simmer until potatoes are tender, about 40 minutes. Next add the pea pods and shrimp cook until shrimp are just cooked through and pink, only a few minutes. Garnish with basil, cilantro and lime wedges. Serve over jasmine or white rice.