Thai Vegetable Scallions-Shrimp Curry

Thai Vegetable Scallions-Shrimp Curry
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2

    medium Quebec potatoes

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1 lb
    (450 g)


  • 3

    small eggplants

  • 1

    red pepper

  • 4

    scallions, sliced into 3 cm (1 1/2 in.) pieces

  • 1 Tbsp.
    (15 mL)

    green or red curry paste

  • 14 oz
    (400 mL)

    can of unsweetened coconut milk

  • 1 cup
    (250 mL)

    chicken broth

  • 2 Tbsp.
    (30 mL)

    fresh basil

  • 1 cup
    (250 mL)

    snow peas

  • To taste salt and freshly ground pepper


Cook potatoes in a pot of salted boiling water for approximately 10 minutes, must still bebfirm in the centre when pricked with a fork. Remove from heat; drain and peel while potatoes are still hot. Dice and set aside.

Heat oil in a large non-stick skillet over medium-high heat and sauté shrimp for 3 to 5 minutes. Set aside. In the same skillet, brown eggplant and red pepper strips with a bit of oil for 5 minutes; add scallion and continue cooking for 2 more minutes.

Dilute curry paste with chicken stock. Pour curry mixture and coconut milk into skillet; add diced potatoes. Cook for 5 to 10 minutes over medium-high heat, stirring regularly with wooden spoon. Add shrimp and reheat a few minutes. Serve with basmati or jasmine rice.

Recipe of

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007