Shrimp Thai Red Curry – Panaeng Goong – แพนงกุ้ง

How to make:

1. Fry 2 tablespoon Curry paste in a bit of vegetable oil with low heat, when paste give aroma add some coconut milk.
   
2. Season with palm sugar and fish sauce and mix well.
   
3. Add the rest of coconut milk.
   
4. Add small eggplant and fine cut lime leave into the pan.
   
5. Add the clean shrimp
   
6. When the shrimp is cooked, add sweet basil.
   

Tips: The Curry pastes are varied, some are more salty than other. Sugar and fish sauce could differ depending upon each and everyone taste.