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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Taati Viviana
[email protected]I'm going to make this curry for my next party.
Dj TiS
[email protected]This curry is a must-try!
Martha Mubanga
[email protected]This curry looks delicious!
Adefres Roby
[email protected]I can't wait to try this curry!
Labiba Rahman
[email protected]This curry is perfect for a special occasion.
Adrin Adhikari
[email protected]I would definitely make this curry again.
Micheal Mwebe
[email protected]This curry is a bit spicy, but it's not too hot.
ishwor saud
[email protected]I love the creamy texture of this curry.
ali papa
[email protected]This curry is a great way to use up leftover shrimp.
Atif Khattak
[email protected]I would definitely recommend this curry to anyone who loves shrimp and coconut milk.
Deborah Rosello
[email protected]The flavors in this curry are amazing! The coconut milk and spices really come together to create a delicious and complex dish.
MD Adaniy
[email protected]This curry is so easy to make, and it's perfect for a weeknight meal. I love that I can just throw all the ingredients in a pot and let it simmer.
Pookie Hoppy
[email protected]I was hesitant to try this curry because I'm not a big fan of eggplant, but I was pleasantly surprised. The eggplant was cooked perfectly and added a nice texture to the curry.
Information Wilson
[email protected]This curry was a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Abdulaleem Baloch
[email protected]I've made this curry several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.
Zia ur rehman Mughal
[email protected]This shrimp, coconut, and eggplant curry was an absolute delight! The flavors were so well-balanced, and the curry was perfectly creamy and flavorful.