Ingredients
For the marinade:
Zest of 1 lime
Half a lime, juiced
4 cloves garlic, grated
2 tsp. olive oil
3 tsp. curry powder
Salt and pepper
For the coconut curry:
1 lb. peeled and deveined shrimp
Olive oil or coconut oil
1 yellow onion, diced
5 garlic cloves, minced
1 Tbsp. curry powder (or more for taste)
2 tsp. turmeric
Salt and pepper
2 Tbsp. pureed or grated ginger
1 lime, juiced
Olive oil
1 potato, diced
1 eggplant diced
1 1/2 cans light coconut milk
1 14-oz. can diced tomatoes
1 Tbsp. flour (omit if gluten-free)
1/2 cup chicken, vegetable or fish stock
Cilantro and basil, for garnish
Directions
In a large pan over medium heat, sauté onions and garlic in olive oil or coconut oil (just enough to lightly coat the pan). Season with salt and pepper, curry powder and turmeric. Cook until soft and very fragrant, about 5 minutes. Add ginger and eggplant and continue cooking for a few more minutes. Sprinkle the vegetables with flour and stir constantly until completely combined - you do not want the flour to sit at the bottom and burn so stir stir stir. Deglaze the pan with your stock and bring to a boil until reduced (this won’t take long at all since it’s such a small amount of stock). Add coconut milk and diced tomatoes and bring back to a boil. Reduce to a simmer, and throw in the diced potatoes. Continue simmering until potatoes are soft, about 45 minutes. The longer the curry simmers, the more reduced (I.e. thicker) it gets. I like mine on the thicker side, but you can choose to simmer or keep on low as long as you’d like. About 3-5 minutes before serving, toss the shrimp into the sauce and continue cooking until it turns pink. When ready, serve over rice and garnish with cilantro and basil.