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Shrimp Green Curry
This Thai-Italian fusion meal brings together influences you never thought to combine but once you try it, you'll never go back. Plump shrimp and tender Japanese eggplants are roasted to perfection then served with an authentic Thai green curry sauce. To pair, Chef Hong swaps out the typical rice in favor of perfectly cooked penne, then adds crispy Thai basil chips and a sprinkling of parmesan cheese on top to finish off the dish.
Nutritional facts
Protein
38g
Carbs
67g
Calories
750
Fat
38g
Ingredients
Canola and Olive Oil BlendFish SauceShrimpPenneBlack PepperThai BasilJapanese EggplantSugarCoconut MilkKosher SaltLime JuiceGreen Curry PasteParmesan Cheese
Reviews
4.4
Based on 174 reviews
My favorite!
Sondra Gutkind · 01/27/25
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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