Egg plant & tofu curry

Ingredients:

* 1/2 lb shrimps

* 1 can coconut milk

* 3 tablespoon oil

* 1/4 tsp sugar

* 2 shallots

* 3 gloves garlic

* 2 long red chilli

* 2 tablespoon curry powder

* 3 kaffir lime leaves

* 1 lemongrass - cut slices

* 1 tsp salt

* 1/4 tsp white pepper

* 1 bowl chicken stock ( home made or store box )

* 1 bag fried tofu

* 2 hand pull string bean 

* 1 chinese eggplant - cut bit size

Instructions:

- Blend shallot, garlic, long chilli in blender or food processor until really fined

- Heat the pot w/ oil and add the blend spices, curry powder, kaffir lime leave and slices lemon grass for 3-   

  4 minutes

- Pour the chicken stock, sugar & coconut milk  into the pot for 2 minutes 

- the last add shrimps, string bean, eggplant & tofu until tender

- serve w/ jasmin rice