Malaysian Style Curry with Scrimp and Eggplant

I saw the base of this simple recipe on a Gordon Ramsay show scribbled it down in the back of a cook book!

Ingredients: 1 can of coconut milk, 1/2 big eggplant or thai eggplants, green beans, red pepper, shallots, garlic, ginger, lemon grass, red chilli, salt, zucchini, cherry tomato, scrimp.

1. fry shallots about 4 small ones, with garlic, ginger and lemon grass, I used frozen (I got in Vietnamese store) and 4 red chilli's then grind into a paste and keep for later

2. then fry a little more shallot in canola oil with green beans, red pepper, zucchini, egglant and scrimp until nearly cooked about 15 min.

3. mix paste with can of coconut milk and add to the stir fry, simmer on low for about 10 min and its cooked. 

Great with rice and steamed veggies

I made a little for Jasmine without paste but she didn't like the coconut, aw well will try her with it another time. 

Enjoy .. 

Rebecca