6 tbsp cooking oil
2 to 3 eggplant
salt and pepper
200 grams large shrimp
4 tbsp cooking oil
1 medium onion
5 cloves garlic
4 tbsp yellow curry powder
1 can coconut milk
1 cup water
1/2 tsp sugar
1 knorr cube (optional)
fish sauce
2 tbsp lemon juice
1 small green chili
pechay leaves
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