Thai Red Curry Shrimp

So I bought this tin of red curry paste to try and see how I like it. It isn't bad but not as good as when you make it from scratch (which I have done before but that is another post).

What I used (coz I had them on hand): onion, ginger, garlic, frozen vegetables, mushrooms, coconut milk, red curry paste, fish sauce and shrimps

What I did: Sauté onions with garlic and ginger. Add frozen vegetables and a little curry paste (use your discretion as it can be pretty spicy). Add some coconut milk (I don't like it really creamy so I only added a little bit but adjust according to taste). Any extra coconut milk can be frozen in ice cube trays and then used as necessary. A little water or stock to thin the sauce out. Add fish sauce to taste (the paste itself is salty). When it starts bubbling add shrimp and mushrooms. Cook until shrimp is curled and pink. Garnish with cilantro (optional).

Serve over white rice (or any other rice you like). Vegetarians can skip adding shrimp and add any veggie you like. Thai eggplants are really good in this and so are peppers.