Red Seafood Curry

A good friend of mine concluded, after moving to Singapore, that all his previous attempts at making curries had been suboptimal at least in part due to the inferior curry pastes that has been available to him in the US. To back up his claims, he brought me over a selection of curry pastes from Singapore when we met up before Christmas - so thanks to him for providing the curry paste used here.

Generally, mini-eggplants are not available around here, so when I found some when I went to a new store, I immediately picked some up - thinking already of using one my packs of parallelly imported red curry paste.

Ingredients:
- sesame oil
- red curry paste^[1]
- 200 g (7 oz) crayfish
- 100 g (3.5 oz) shrimp
- 200 g (7 oz) squid rings
- 10 mini eggplants, quartered
- 1 red bell pepper, chopped
- coconut cream
- kaffir lime leaves
- salt
- large bunch scallion, chopped
for serving:
- boiled rice
- roasted peanuts
- fresh Thai basil

A little sesame oil was heated in a wok, then added a dollop of the curry paste, followed by the crayfish. After frying for 1-2 minutes, the shrimp were added and after an additional 1-2 minutes the squid rings. 1-2 minutes later, the quartered mini-eggplants were added, then the chopped bell pepper, dried kaffir lime leaves, the remaining curry paste and the coconut cream. The contents were brought to a boil before reducing the heat and letting it simmer for a few minutes. The dish was seasoned to taste with salt. At last the scallions were added and after a minute or so the wok was removed from the heat.

Served with boiled rice, roasted peanuts and fresh Thai basil.
Delicious. For my taste the spiciness of this dish was just right.
Now I just have to find out where I can buy more of similarly good curry paste - or if I can emulate it from more basic ingredients...

^[1] Curry paste brand: Dancing Chef.