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