This red curry with shrimp recipe is so easy and quick to cook and yet very tasty.
1 lb shrimp (peeled and deveined)
8 oz egg plants (quartered)
1 green capsicum (cut into strips)
12 oz coconut milk
2 tbsp Thai red curry paste (available at Asian grocery store)
1 handful of roughly chopped basil
1 tbsp fish sauce
1 tsp oil
Heat oil in a skillet over high heat. Add the red curry paste and saute briefly for 15-20 seconds. Add the coconut milk and mix to combine and bring it back to boil.
Add the egg plants and capsicum. Lower the heat and let it simmer for 2-3 minutes. Taste and see if you want more curry paste or not, if so, this is the time to add more.
Add the shrimp and cook until they turn color, which is about 2-3 minutes. Turn off the heat and add in basil.
Serve over cooked rice.