Red curry

The red soup is distinctive.
We show you how to make red curry with concentrated flavor☆
Coconut milk is the key to flavor.
Anyone with red curry paste can easily make this dish.
It is different from Japanese curry, and we recommend this dish☺

– tiger prawn, head removed : 4-5
– eggplant : 2
– bell pepper : 2
– petit tomato : 8
– shimeji mushrooms : 1/2 pkg
– garlic : 1 clove
– ginger : 1 thumb-size piece

– coconut milk : 400 ml (13.6 fl oz)
– water : 200 ml (6.8 fl oz)
– Thai red curry paste : 50 g (1.75 oz)
– nam pla (fish sauce) : 1 tbsp
– coconut sugar : 1 tbsp
– red hot pepper : 1-2

YIELD:
Serves 2

TOTAL TIME:
45 minutes

COST:
middle

DIFFICULTY： ★★☆☆☆

1 Remove the back of the shrimp without peeling it,
　and rub the shrimpsns with salt and potato starch.
　Cut eggplant into bite-size pieces, and soak in water to remove the scum.
　Cut the bell peppers lengthwise into 4 to 6 equal pieces.
　Remove the stems from the shimeji mushrooms.
　Mince a clove of garlic. Finely chop a sprig of ginger.

2 Saute garlic and ginger in a little salad oil until fragrant.
　Add only the supernatant of coconut milk.
　Simmer until reduced by about two-thirds.
　Add 50g red curry paste and cook until red oil floats to the top.

3 Add remaining coconut milk and 1 cup water.
　Add shimeji mushrooms, tomatoes, and green pepper.
　Add fish sauce, coconut sugar, and chili pepper.

4 When vegetables are cooked, add add eggplant.
　When the color of the eggplant becomes clear, add the prawns, and when the prawns change color, the dish is ready☆