Recipe

Shimp In Red Curry Cream Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 3 months ago This shimp curry are so creamy and spicy all at once...goes perfectly with Jasmine rice...ENJOY !!! Prep:20m Cook:20m Servings:5	Watson2167
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Ingredients

1 lb of big size shimp peeled and devined

1/2 lb of egg plant 4 wedges

3 tbsp red curry paste / see my curry recipe

2 cups coconut milk

2 fresh red chili, sliced diagonally

1/2 cup Thai sweet basil leaves, torn or it's flower

2 tbsp fish sauce, best use (Tipulos brand)

1 1/2 tsp palm sugar

Thai sweet basil leaves ( for garnish)

Directions

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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