Simple Shrimp, Coconut And Eggplant Curry
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
63
Sweetness
54
Sourness
44
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1
Sea Salt2 cloves
Garlic (finely grated)1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Garam Masala1 tsp
Turmeric1.25 cups
Vegetable Stock1 cup
Coconut Milk1 large
Baby Spinach (handful)Directions:
1
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
2
Stir in the spices and season well with a pinch of salt and pepper
3
Continue to fry over medium heat for a further minute or two until fragrant
4
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
5
Return the pan to the heat and put in another tablespoon of coconut oil
6
Add the paste and fry for 2 to 3 minutes
7
Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes
8
Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes
9
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
10
Stir in the spinach, wilt for a minute, then season to taste with salt and pepper
11
Serve immediately
12
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
13
Stir in the spices and season well with a pinch of salt and pepper
14
Continue to fry over medium heat for a further minute or two until fragrant
15
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
16
Return the pan to the heat and put in another tablespoon of coconut oil
17
Add the paste and fry for 2 to 3 minutes
18
Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes
19
Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes
20
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
21
Stir in the spinach, wilt for a minute, then season to taste with salt and pepper
22
Serve immediately