Quick Thai Red Curry with Shrimp

I usually make this dinner when I’m cooking for one or if I need something in a pinch. Curry paste keeps really well in the fridge, and I think that canned coconut milk is a good pantry staple. The great thing about this dish is that you can add pretty much any veggie you want and since shrimp cooks so fast, this makes for a quick and tasty meal. Feel free to add or subtract any veggie from the meal, just make sure you adjust cook time for each veggie you add (ie: onion cooks quicker and gets mushy faster than say a pepper strip).

Quick Thai Red Curry with Shrimp (serves 2 or 1 with leftovers)

Ingredients:
1 small bell pepper (red or green) cut into strips
1/2 Chinese eggplant cut into small chunks
1/2 small onion cut into 1/2 inch slices
3 cups cleaned, de-veined and peeled uncooked shrimp (medium size)
1 can light coconut milk
2 Tbs. red curry paste
1 cup packed basil leaves sliced into thin strips
Cooked rice (about 1 cup cooked)
Directions:
1. Heat the curry paste in a large skillet over medium high heat. Break the paste apart with a wooden spoon
2. Add the can of coconut milk to the skillet and stir the paste into the milk making sure the paste is totally combined with the milk
3. Add the shrimp and all the veggies (adding the onion last) to the skillet and bring it to a boil
4. Lower the heat and simmer the curry mixture until the shrimp has turned pink and the veggies are cooked through (about 4 minutes)
5. Remove from heat and add basil to the curry and stir in
6. Serve over cooked rice