Red Curry Shrimp

• 2 tbsp vegetable or peanut oil
• 1 None red onion, thinly sliced
• 1/4 cup mild red curry paste
• 1 None red pepper, seeded and thinly sliced
• 1 None small eggplant, cut into 3/4-inch pieces
• 1 can (14 oz) coconut milk
• 1 1/3 lbs large shrimp, peeled and deveined, with tails intact
• 1 tbsp fish sauce
• 1 tbsp finely chopped palm sugar or packed brown sugar
• 1 None fresh long red chili pepper, thinly sliced
• None None Cilantro leaves, to serve
• None None Cooked jasmine rice, to serve

1. Heat a wok or large skillet on medium-high heat. Add oil; swirl to coat surface. Add onion; stir-fry for 2 mins or until softened slightly. Add curry paste; stir-fry for 1 min or until fragrant. Add pepper and eggplant; stir-fry for 4 mins or until vegetables are just tender.
2. Scoop the creamy layer from top of coconut milk. Add to wok. Stir-fry for 2 mins (this will help thicken the sauce). Add remaining coconut milk and shrimp to wok; simmer, stirring occasionally, for 5 mins or until shrimp turn pink.
3. Add fish sauce and palm sugar to wok; stir-fry until combined. Spoon curry into serving bowls. Sprinkle with chili pepper and cilantro. Serve with rice.

vegetable, red onion, mild red curry paste, red pepper, eggplant, coconut milk, shrimp, fish sauce, palm sugar, long red chili pepper, cilantro, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/22696 (may not work)