Ubs In Person Cooking Class: Thai Red Curry Shrimp With Seaweed & Veggies

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. Shrimp Red Curry with Seaweed Serves 4 2 tablespoons canola oil 1 onion thinly sliced 1 tablespoon minced ginger 2 garlic cloves minced 1 red bell pepper thinly sliced 2 Thai eggplant, de-stemmed and quartered 2 tablespoons prepared red curry paste 1 14.5 ounce can coconut milk 2 cups chicken stock 1 pound large shrimp, 21-25, cleaned and deveined 2 tbsp chopped sea lettuce, rinsed and patted dry 1 tablespoon fresh lime juice ¼ cup chopped fresh cilantro Kosher salt and fresh black pepper White rice to serve with [hidden] oil to a large, heavy bottomed pot and set over medium heat. When oil is hot, add onion, bell pepper and eggplant; cook for 8 - 10 minutes, or until the vegetables are softened and starting to brown.Add ginger and garlic and cook for 1 minute more or until very fragrant. Season with kosher salt and fresh black pepper.Add the red curry paste, stirring with a rubber spatula to coat all of the aromatics with curry paste. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.While the coconut milk simmers, season the shrimp with remaining salt and pepper. When the curry has reduced by a quarter, add the shrimp to the simmering sauce, and cook for 3 to 4 minutes, or until the shrimp is cooked through.Remove from heat and stir in lime juice and cilantro before serving with steamed rice More Info below.