Here is a recipe for a Thai Curry dish that you can make in 15 minutes!
Ingredients ( Serves 4)
4-5 Japanese Eggplants
1/2 pack of tofu, cubed
20 shrimp, boiled and deveined
2 Tbsp ‘Thai Kitchen’ green curry paste
1 Tbsp cooking oil
1 can coconut milk
1 cup water
2 Tbsp fish sauce
1 tsp sugar
1 squeeze Shiracha Hot Sauce
1 handful lime basil, just the leaves
A few sprigs of basil for garnish
1. Heat the cooking oil and saute the eggplant and curry paste for a few minutes.
2. Add the coconut milk and water and bring to a boil.
3. Add the fish sauce, sugar, hot sauce, tofu, and shrimp and simmer on medium heat for 10 minutes.
4. Add the lime basil and cook one minute more.
Serve with rice and top with fresh basil.