Recipes - Indonesian

Shrimp Eggplant Sweet and Spicy Curry
Shrimp Eggplant Sweet and Spicy Curry


This sweet and spicy curry makes for a delicious dish with layers of flavours that leave a mixed, but heavenly taste in your mouth!
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian









Ingredients:

500g long purple eggplants
150g shrimp (peeled)
1 tsp salt
6 tbsp oil
1 onion (cut into wedges)
2 cloves garlic (minced)
1 tbsp curry powder
4 bird's eye chilli (sliced)
50ml TCC Coconut Cream
200ml water
2 tbsp ABC Sweet Soy Sauce (Kecap Manis)
3 pieces bamboo or metal skewers
1 tsp salt (for sauce)




Steps:
  1. Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
  2. Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
  3. Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
  4. Add coconut milk and water then bring to boil. Heat until oil separates.
  5. Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
  6. Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.

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Shrimp Eggplant Sweet and Spicy Curry

Shrimp Eggplant Sweet and Spicy Curry

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This sweet and spicy curry makes for a delicious dish with layers of flavours that leave a mixed, but heavenly taste in your mouth!

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian
Ingredients

500g long purple eggplants
150g shrimp (peeled)
1 tsp salt
6 tbsp oil
1 onion (cut into wedges)
2 cloves garlic (minced)
1 tbsp curry powder
4 bird's eye chilli (sliced)
50ml TCC Coconut Cream
200ml water
2 tbsp ABC Sweet Soy Sauce (Kecap Manis)
3 pieces bamboo or metal skewers
1 tsp salt (for sauce)

Instructions
  1. Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
  2. Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
  3. Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
  4. Add coconut milk and water then bring to boil. Heat until oil separates.
  5. Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
  6. Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.

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