Red Thai Curry

Serves: 4

INGREDIENTS
1 can coconut milk (may use light if desired)
3 tablespoon red Thai curry paste (use less if you like really mild curry)
1 tablespoon brown sugar
2 cups cubed butternut squash
10 mushroom sliced (i used button mushroom)
1 red bell pepper, chopped into large pieces
10 Indian baby eggplant, cubed
1 tablespoon fish sauce (omit for vegan)
generous handful of basil leaves
salt, pepper to season

NSTRUCTIONS
In a large pot or deep skillet, simmer coconut milk, red Thai curry paste, and brown sugar brining it to a slow boil.
Add butternut squash, mushrooms, eggplant, and red bell pepper to the pot and allow it cook for 30-35 minutes until butternut squash and eggplants are tender and fully cooked.
Stir in fish sauce and basil leaves.
Taste and adjust seasoning with salt, pepper if needed
Serve it hot with rice.

NOTES
For shrimp - use 1 lb large, peeled and devined shrimp along with 2 cups of veggies such as bell peppers, mushroom, carrots, Cook for 8-10 minutes until veggies are cooked as shrimp gets cooked in 5 minutes.

http://www.foodpleasureandhealth.com/2016/10/restaurant-style-red-thai-curry.html