Thai Red Curry

I was planning to make a Thai Green Curry, but I didn't have any green curry paste, so a red curry would have to do.  I cubed and salted the eggplant and simmered it in the red curry, coconut milk, lime and fish sauce.   The addition of the lime and fish sauce really cut the harsh taste that comes with the commercial curry paste.   I added green beans and shrimp after the eggplant was soft and served it over basmanti rice.  I didn't miss the green curry after all.

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