Eggplant and Shrimp Curry

Eggplant and Shrimp Curry is a flavorful Halal Chinese dish that combines tender shrimp with the rich, earthy taste of eggplant, all enveloped in a fragrant coconut curry sauce. This dish offers a delightful balance of spices and textures, making it a perfect meal for any occasion.

Ingredients

• Eggplant - 200 grams, cubed
• Shrimp - 150 grams, peeled and deveined
• Coconut milk - 200 ml
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Soy sauce - 2 tablespoons
• Curry powder - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green bell pepper - 1, sliced
• Onion - 1 medium, diced
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat vegetable oil in a large skillet over medium heat.
2. Add diced onion, minced garlic, and ginger, and sauté until the onion is translucent.
3. Stir in the curry powder and cook for another minute until fragrant.
4. Add the cubed eggplant and sliced green bell pepper, sautéing for about 5 minutes until they start to soften.
5. Pour in the coconut milk and soy sauce, stirring to combine, then bring to a gentle simmer.
6. Add the shrimp, cooking for an additional 5-7 minutes until they are pink and cooked through.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 370
• Protein: 25 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Eggplant contains antioxidants and fiber, promoting digestive health.

Tags