Red Curry with Tropical Shrimp

1. Roughly chop all ingredients for the curry.
2. Place them in a blender with the sunflower oil and blend until a smooth, fragrant paste.
3. Heat some oil in a large pan.
4. Gently sauté the curry paste for a few minutes until the aromas are released.
5. Deglaze with the stock.
6. Let it simmer gently on low heat for 1 hour (note: do not boil).
7. Strain the curry base and add the coconut milk.
8. Reduce until the sauce thickens slightly and becomes glossy.
9. Heat a wok or frying pan with a little oil.
10. Stir-fry the vegetables briefly over high heat.
11. Add the shrimp and cook until done.
12. Finish by adding a generous spoonful of the warm red curry.
13. Divide the vegetables and shrimp among deep plates.
14. Spoon extra curry over the top.
15. Garnish with fresh cilantro.
16. Optionally serve with jasmine rice or pandan rice for a complete meal.

Enjoy your meal!