Thai Red Shrimp Curry - cooking recipe

Ingredients

2 tbsp vegetable oil
3 None baby eggplant, cut into 3/4-inch slices
1/4 cup Thai red curry paste
1 cup light coconut milk
2 lbs large shrimp, peeled and deveined, tails intact
2 tbsp fish sauce
2 tbsp lime juice
1 tsp sugar
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh Thai basil leaves
1 piece (1 inch) ginger, cut into matchsticks

Preparation

Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.