“Curry is described as any spicy dish from the regions of India, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly “Pan-Asian”.”

Ingredients:

• 1/2 lb large fresh shrimp
• 2 tbsps oil
• 1 tsp Green Curry paste
• 1 cup small Thai eggplant
• 3 Kaffir Lime leaves(whole)
• 1 stalk lemon grass chopped
• 1 cup coconut milk
• 10 to 15 sweet basil leaves(whole)
•  1-2 tbsp fish sauce
• 1 to 5 small green chili peppers-seeded and chopped

Method

1. Heat oil in a saute pan and add shrimp.
2. Add curry paste and fish sauce and toss vigorously.
3. Add the eggplant, herb leaves, lemon grass, and peppers. Cook until eggplant is tender.
4. Add coconut milk and simmer until sauce is thickened.
5. Serve immediately.