Thai Red Curry Shrimp And Calamari - cooking recipe

Ingredients

12 ounces large shrimp
12 ounces squid rings
2 cups coconut milk
1 cup tomato puree
1/2 cup diced red pepper
1/4 cup soy sauce
3 tablespoons white vinegar
2 tablespoons Thai red curry paste
1 cup eggplant
1 cup diced onion
2 tablespoons fish sauce
3 tablespoons sugar
1 teaspoon lime zest
8 basil leaves
3 tablespoons canola oil

Preparation

Heat canola oil in a large pot or wok.
Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
Add shrimp and calamari and cook for 1 more minute.
Add rest of ingredients and bring up to a boil while stirring.
Immediately turn off heat.
Serve with steamed brown rice.