How to make it

  • Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface.
  • Add the remaining coconut milk, Arrange eggplant and shimp so it will cover in sauce (do not stir). Cook for about 5 mintues (don't over cook ).
  • Season with fish sauce and sugar, bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves or it's flower. Turn off the heat.
  • Arrange on a serving dish, on the side of scoop of rice and garnish with sweet basil leaves before serving.

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