Red Curry Shrimp

• 2 tablespoons vegetable oil
• 1 red onion thinly sliced
• 1/4 cup red curry paste mild
• 1 red pepper seeded and thinly sliced
• 1 eggplant small, cut into 3/4-inch pieces
• 14 ounces coconut milk
• 1 1/3 pounds large shrimp peeled and deveined, with tails intact
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar finely chopped, or packed brown sugar
• 1 red chili pepper fresh long, thinly sliced
• cilantro leaves to serve
• jasmine rice Cooked, 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 oil, red onion, red curry, red pepper, eggplant small, coconut milk, shrimp, fish sauce, palm sugar, red chili pepper, cilantro, jasmine rice

Taken from www.yummly.com/recipe/Red-Curry-Shrimp-1407016 (may not work)