Serves 4

INGREDIENTS

• 100g AYAM™ Red curry paste
• 270ml AYAM™ Coconut milk
• 10～12 Shrimps
• 1 Eggplant(cut into bite-sized pieces)
• 1/2 Red paprika (cut lengthways into 1cm)
• 1pack Shimeji mushrooms
• 380cc Water
• 1tsp Salt
• 1tbsp Salad oil

METHOD

1. Heat salad oil and add AYAM™ Red curry paste and fry on lower heat until aromatic.
2. Add coconut milk and water and mix paste with them and bring it to a gentle simmer.
3. Add eggplant, red paprika, shimeji mushrooms and shrimps and season with salt.