Thai Red Shrimp Curry

• 2 tbsp vegetable oil
• 3 None baby eggplant, cut into 3/4-inch slices
• 1/4 cup Thai red curry paste
• 1 cup light coconut milk
• 2 lbs large shrimp, peeled and deveined, tails intact
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh Thai basil leaves
• 1 piece (1 inch) ginger, cut into matchsticks

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)