Thai Red Curry Shrimp

2 tablespoons chili oil
4 cloves garlic, minced
1 medium yellow onion, diced
2 cups patty pan squash, whole or quartered depending on size
2 cups green Thai eggplant, quartered
3 tablespoons red curry paste
2 tablespoons fish sauce
¼ cup lemongrass, diced
2 tablespoons ginger, minced
1-2 Thai chilies, diced (seeded or not depending on your heat preference)
1 tablespoon brown sugar
½ teaspoon salt
1 can coconut milk
1/2 lime, juiced
1 pound raw shrimp, deveined and peeled
1 cup cilantro, stems removed

Heat chili oil over medium-high heat. Add in garlic and sauté for 30 seconds before adding in onion, patty pan and eggplant. Continue to sauté for 5-7 minutes until vegetables start to soften. Add in red curry paste, fish sauce, lemongrass, fresh ginger, Thai chilies brown sugar and salt. Stir to coat vegetables. Cook for 5 minutes. Pour in coconut milk and lime juice and simmer for 5 minutes. Add in shrimp and cook until all shrimp are pink, stirring often, about 5 minutes. Remove from heat and add in the cilantro leaves. Serve over basmati rice with lime wedges.


Makes 4-6 servings.