Green Curry Shrimp

1: Dry shrimp very well and add salt, 1 tablespoon of Greek yogurt, and 1 tablespoon of curry paste to the shrimp then combine well, coating the shrimp. Refrigerate for about 1 hour.

2: Heat a sauté pan to medium heat and add half of one can of coconut milk, letting it cook until it begins to bubble and thicken, resembling cream. Then add the curry paste and stir well to incorporate until fragrant (about 1 minute).

3: Add the rest of the coconut milk and the additional can, then add the lemongrass. Cook for about 3 minutes on medium heat. Add the lime leaves, eggplant, fish sauce, and sugar, stirring to incorporate and letting it cook on medium for about 8 minutes.

4: Remove the shrimp from the fridge and thread them onto skewers. Preheat your oven's broiler and broil the shrimp on one side for about 4 minutes, then flip and broil for another 2 minutes on the other side until charred.

5: Add the green beans to your curry and cook over medium heat for 1 minute. Turn off the heat, stir in the Thai basil, and serve with the broiled shrimp.