15Minutes Shrimp & Coconut Curry with Eggplant

In this quick shrimp recipe, shrimp is paired with a coconut curry and tender eggplant. Red, yellow or green curry works well in this quick dinner. To keep it fast, serve with precooked brown rice to sop up the sauce.

Ingredients

1 14-ounce can coconut milk
2 tablespoons plus 1 teaspoon yellow, red or green curry paste
1 teaspoon garlic powder
1 pound eggplant, peeled if desired and cubed (½-inch)
4 scallions, sliced
1 pound peeled and deveined shrimp (16-20 count), halved
½ cup chopped fresh basil and/or cilantro
Lime wedges for serving

Directions Instructions

  • Step 1
    Whisk coconut milk, curry paste and garlic powder in a large saucepan. Add eggplant and scallions; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 6 minutes. Add shrimp, cover and continue cooking until the shrimp are just cooked through and the eggplant is tender, about 4 minutes more. Stir in basil (and/or cilantro) and serve with lime wedges, if desired.

Nutrition Facts
Serving Size: 1 ¼ cups
Per Serving: 344 calories; fat 22g; cholesterol 183mg; sodium 748mg; carbohydrates 14g; dietary fiber 5g; protein 27g; sugars 5g; niacin equivalents 2mg; saturated fat 19g; vitamin a iu 455IU.

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