Recipe: Fusion hipon (Thai-curried shrimps over couscous)

Bought a pack of cocktail shrimps recently so i used half of it for pasta topping and the other half i cooked with thai red curry. it’s good that red curry mixes are readily available (and they do taste authentic — chili, tamarind, lemon grass, galanggal and all). and it’s good that fresh coconut milk is easy to find here in the province. i wish there was some squid in it but it wasn’t available. but otherwise, this turned out really good:

2 eggplants, cut into small rounds
fresh chilies
1 onion
1 clove of garlic
3 cups coconut milk
1/2 kilo shrimps, peeled and deveined

Fry the eggplants separately, set aside. Sauté onion and garlic in oil, then add the curry paste, fry in low heat for a minute. Add the coconut milk, let boil while constantly stirring
add the shrimps and chilies. Simmer for 2 minutes (don’t overcook the shrimps). Add the cooked eggplant

Serve hot over rice. In this case, my sister happened to cook some couscous, so we had it over that. It works well with pasta, too.



One Comment Add yours

  1. Guagua Girl says:

    Do you need to fry the eggplants or can you roast them? I might try making this soon. I love red curry paste. And yes, the fact that red curry mixes are available is awesome!


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