| Ingredients | serves 2 | Notes |
|---|---|---|
| Shrimp | 300 grams | |
| Red Curry | 2 tablespoon | Panaeng Paste |
| Coconut Milk | 1.5 cup | |
| Small Eggplant | 1 cup | |
| Lime leave | 1 tablespoon | Cut the lime leaves fine |
| Holy Basil | 1 cup | |
| Palm Sugar | 1 tablespoon | |
| Fish Sauce | 2 teaspoon | |
| Chili | optional | Chili is used to garnish |
How to make:
- Fry 2 tablespoon Curry paste in a bit of vegetable oil with low heat, when paste give aroma add some coconut milk.
- Season with palm sugar and fish sauce and mix well.
- Add the rest of coconut milk.
- Add small eggplant and fine cut lime leave into the pan.
- Add the clean shrimp
- 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.
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