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EP22-shrimp-red-cuury

Serves 4

CM 400ml JPgreen curry

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.

 

Tags: _ Vegetables_ Fish, Seafood_ Curry_ Easy Asian recipes_ Malaysian cuisine_ Latest recipes_ All recipes_ Cooking tips

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