Red Curry Shrimp

Name: Red Curry Shrimp
Ingredients: 2 tbsp vegetable or peanut oil; 1 None red onion, thinly sliced; 1/4 cup mild red curry paste; 1 None red pepper, seeded and thinly sliced; 1 None small eggplant, cut into 3/4-inch pieces; 1 can (14 oz) coconut milk; 1 1/3 lbs large shrimp, peeled and deveined, with tails intact; 1 tbsp fish sauce; 1 tbsp finely chopped palm sugar or packed brown sugar; 1 None fresh long red chili pepper, thinly sliced; None None Cilantro leaves, to serve; None None Cooked jasmine rice, to serve

12 ingredients

3 steps

Ingredients

2 tbsp vegetable or peanut oil
1 None red onion, thinly sliced
1/4 cup mild red curry paste
1 None red pepper, seeded and thinly sliced
1 None small eggplant, cut into 3/4-inch pieces
1 can (14 oz) coconut milk
1 1/3 lbs large shrimp, peeled and deveined, with tails intact
1 tbsp fish sauce
1 tbsp finely chopped palm sugar or packed brown sugar
1 None fresh long red chili pepper, thinly sliced
None None Cilantro leaves, to serve
None None Cooked jasmine rice, to serve

Directions

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.