“Those warrior monks ate everything in sight, then returned to Bevelle. They basically just ate and ran. What do they take us for? We’ll bill the temple for all the food they took.”
- 2 cups brown jasmine rice, uncooked (about 12½ oz.)
- 1 tablespoon canola oil
- 2 Asian eggplants, diced (about 2 cups)
- 4 tablespoons Thai green curry paste
- 2 tablespoons fish sauce
- 1 14-oz. can light coconut milk
- 1 cup vegetable broth
- 2 lbs. peeled and deveined shrimp
- 8 oz. frozen peas (about 2 cups), thawed
- 1 cup chopped basil
Bring 4 cups of water to a boil in a large pot. Stir in rice and return to a boil. Reduce heat to medium-low, cover, and simmer for 35-40 minutes until water is absorbed. Remove lid and divide into 8 bowls.
Meanwhile, heat oil in a wok or skillet over medium-high heat. Add eggplant and sauté, about 5 minutes. Stir in curry paste and fish sauce and continue to cook, about 1 minute.
Pour in coconut milk and broth and bring to a boil. Lower heat and simmer until thickened, about 5 minutes. Add shrimp and cook until pink and opaque, about 5 minutes.
Stir in peas and cook until heated through, about 1 minute. Remove from heat and stir in basil. Pour over rice. Makes 8 servings.
Per serving: 364 calories, 7.3 g. fat, 2.4 g. saturated fat, 1.5 g. poly. fat, 1 g. mono. fat, 142.8 mg. cholesterol, 1036.9 mg. sodium, 168.9 mg. potassium, 49 g. carbohydrates, 5.2 g. fiber, 25.9 g. protein, vitamin A 10%, vitamin C 22%, calcium 5%, iron 22%