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
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.