SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Provided by Amelia Freer
Categories HarperCollins Dinner Curry Shrimp Coconut Eggplant Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
- Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
- Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
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Carolyn Moore
[email protected]I love the presentation of this curry. It's so colorful and vibrant. It's the perfect dish to serve at a party.
Attique Gujjar0340
[email protected]This curry is a great way to get your daily dose of vegetables. It's packed with eggplant, bell peppers, and onions.
Lupe Carrillo
[email protected]I'm on a low-carb diet, so I made this curry without the rice. It was still very filling and satisfying. I served it with cauliflower rice, and it was the perfect meal.
Safeer Ali
[email protected]I'm a vegetarian, so I made this curry without the shrimp. It was still very delicious. I added some tofu instead of the shrimp, and it turned out great.
Erika Sy
[email protected]This curry is a bit spicy for me, but I still enjoyed it. I just added less curry paste than the recipe called for.
Saurap Tamang
[email protected]I'm not a big fan of shrimp, but I really enjoyed this curry. The shrimp was cooked perfectly, and it didn't have that fishy taste that I usually associate with shrimp.
Blantina Chapeta
[email protected]This curry is a great way to use up leftover coconut milk. I always have leftover coconut milk after I make Thai food, and this curry is the perfect way to use it up.
Chauke Xibomba
[email protected]I love the versatility of this curry. You can add any vegetables you like, and it will still be delicious. I've added broccoli, carrots, and potatoes, and it's always turned out great.
Zoya Rahman
[email protected]This curry is a great make-ahead meal. I made it ahead of time and then reheated it for dinner. It was just as delicious as when I first made it.
Mubashhir Iqbal
[email protected]I'm a big fan of Thai food, and this curry is one of my favorites. It's creamy and flavorful, with just the right amount of heat. I served it with jasmine rice, and it was the perfect meal.
prince raja
[email protected]This curry is a great way to get your kids to eat eggplant. My kids are usually not big fans of eggplant, but they loved this curry. The eggplant was cooked perfectly, and the curry was very flavorful.
gulzaman Khan
[email protected]I love the simplicity of this curry. It's made with just a few ingredients, but the flavors are incredibly complex. I served it with rice, and it was the perfect meal.
Mojmul bd
[email protected]This curry is a bit time-consuming to make, but it's worth the effort. The flavors are incredible, and the shrimp is cooked perfectly. I served it with naan bread, and it was the perfect meal.
MD Saoun
[email protected]I'm not a big fan of eggplant, but I really enjoyed this curry. The eggplant was cooked perfectly, and it didn't have that bitter taste that I usually associate with eggplant. The curry was also very flavorful, and I loved the combination of flavors.
hanane kounaidil
[email protected]This curry is a great way to use up leftover shrimp. I had some shrimp that I needed to use up, and this recipe was the perfect solution. The curry was delicious and easy to make, and it was a great way to use up my leftover shrimp.
Donald Aiabe
[email protected]I love the combination of flavors in this curry. The coconut milk and eggplant give it a creamy and rich texture, while the shrimp and curry paste add a nice kick. I served it with jasmine rice, and it was the perfect meal.
Abdul qayyum
[email protected]This curry is so easy to make, and it's absolutely delicious. I used pre-cooked shrimp, and it still turned out great. I will definitely be making this again and again.
Arish Muneer
[email protected]I followed the recipe exactly, and the curry turned out perfectly. It was creamy and flavorful, with just the right amount of heat. My family loved it!
jaz criollos
[email protected]This shrimp coconut and eggplant curry is a real treat! The flavors are incredibly complex and well-balanced. The shrimp is cooked perfectly, and the eggplant is tender and flavorful. I will definitely be making this again!