Simple Shrimp, Coconut And Eggplant Curry Recipe

Name: Simple Shrimp, Coconut And Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut oil; 1 onion, chopped; 2 cloves garlic, finely grated; Thumb-sized piece fresh ginger, peeled and grated; 1 red or green chili, deseeded (if you like) and finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; Sea salt; Freshly ground black pepper; 1 eggplant, grated or finely sliced; 1/4 pound cherry tomatoes, cut in half; 1 1/4 cups vegetable stock; 1 cup coconut milk; 1/2 pound raw tiger shrimp, peeled; 1 large handful baby spinach

Servings: persons

Coconut oil
1 onion, chopped
2 cloves garlic, finely grated
Thumb-sized piece fresh ginger, peeled and grated
1 red or green chili, deseeded (if you like) and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Sea salt
Freshly ground black pepper
1 eggplant, grated or finely sliced
1/4 pound cherry tomatoes, cut in half
1 1/4 cups vegetable stock
1 cup coconut milk
1/2 pound raw tiger shrimp, peeled
1 large handful baby spinach

1
Heat 1 tablespoon coconut oil in a large saute 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.
2
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 saute 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.
3
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.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Coconut oil, 1 onion, chopped, 2 cloves garlic, finely grated, Thumb-sized piece fresh ginger, peeled and grated, and more.

Yes, Simple Shrimp, Coconut And Eggplant Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simple Shrimp, Coconut And Eggplant Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions