Red Curry Shrimp

Name: Red Curry Shrimp
Ingredients: 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

12 ingredients

3 steps

Ingredients

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

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.