Thai Red Curry Shrimp And Calamari

• 12 ounces large shrimp
• 12 ounces squid rings
• 2 cups coconut milk
• 1 cup tomato puree
• 1/2 cup diced red pepper
• 1/4 cup soy sauce
• 3 tablespoons white vinegar
• 2 tablespoons Thai red curry paste
• 1 cup eggplant
• 1 cup diced onion
• 2 tablespoons fish sauce
• 3 tablespoons sugar
• 1 teaspoon lime zest
• 8 basil leaves
• 3 tablespoons canola oil

1. Heat canola oil in a large pot or wok.
2. Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
3. Add shrimp and calamari and cook for 1 more minute.
4. Add rest of ingredients and bring up to a boil while stirring.
5. Immediately turn off heat.
6. Serve with steamed brown rice.

shrimp, rings, coconut milk, tomato puree, red pepper, soy sauce, white vinegar, red curry, eggplant, onion, fish sauce, sugar, lime zest, basil, canola oil

Taken from www.food.com/recipe/thai-red-curry-shrimp-and-calamari-238497 (may not work)