Thai Red Shrimp Curry

  1. Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
  2. Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.

vegetable oil, baby eggplant, red curry, light coconut milk, shrimp, fish sauce, lime juice, sugar, cilantro, basil, ginger

Taken from recipes-plus.com/api/v2.0/recipes/36412 (may not work)

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