Thai Red Curry

After going to the Rainbow Thai restaurant in Boeblingen, I felt inspire to make my own curry. Curry has always been one of those dishes that I never fully succeeded in making. It was usually too bland, not spicy enough, or just tasted funky. However, I think I finally got it! You add almost any kind of vegetable to this; potatoes, zucchini, or mushrooms.

Ingredients:
1 1/2 tablespoon red curry paste
10 large shrimps
1 tablespoon oil
3 teaspoons sugar
1/4 teaspoon fish sauce
1/2 cup coconut milk
1/4 cup water
1/2 onion, sliced
1 carrot, cut into 1/2 inch
1 eggplant, cubed
1 cup green beans
1 tomato, cubed

Directions:
1. Heat up a wok with cooking oil. Saute the red curry paste until aromatic. Add sliced onions.
2.  Add coconut milk and water, and bring the curry to boil.
3.  Add the shrimp, carrot, eggplant, and green beans. Simmer on low heat until cooked.
4.  Add fish sauce and sugar, and stir-continuously for 1o seconds. Dish out and serve immediately with steamed jasmine rice.

2 servings

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