Thai shrimp

Thai shrimp is cooked with curry paste in coconut milk.

Ingredients

• Fresh peeled shrimps - 450 g or
• Scallops - 450 g
• Coconut milk - 1 glass
• Green curry paste - 2 tbsp l. Or
• Red curry paste - 3 tbsp l.
• Bulgarian red pepper (cut into strips) - 1 pc.
• Eggplant (diced) - 2 cups (about ½ fruit)
• Vegetable oil - 1 tbsp. l.
• Garlic (chopped) - 3 cloves
• Chicken broth - 1/3 cup
• Fish sauce - 1 tbsp. l.
• Brown sugar - 2 tsp
• Basil, fresh leaves (chopped) - 0.25 cups
• Small lime zest - 1 tsp
• Boiled rice, hot - 2 cups
• Fresh basil for serving (optional)
• Lime, wedges for serving (optional)

Directions

1. Heat vegetable oil in a wok or other large skillet over medium-high heat. Put the garlic, fry for 30 seconds.
2. Add coconut milk, broth, fish sauce and sugar to the pan. Add curry paste, bring mixture to a boil, cook for about 5 minutes.
3. Put the eggplant, peppers and shrimps in a frying pan, cook, stirring for about 5 minutes, until the latter are pink.
4. Remove the pan from the stove, add ¼ cups of basil and lime zest. Serve with hot rice. You can sprinkle with basil leaves and serve with lime wedges (optional).