Ingredients
1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 - 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird's eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce
Method
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.
