Red curry with shrimp at Un Chai

Start from the made-ahead curry broth with coconut milk.

Add 8 to 10 shrimp (more if small), then the long beans, Thai eggplant and finger root all at once; add the vegetables when the shrimp are close to done or the shrimp overcook.

Season with a little fish sauce to order and taste every bowl.

Add the delicate holy basil, Thai basil and betel leaves at the very end; they take seconds. Close the pot and serve, normally with hot jasmine rice.