Nutari
Thai Red Curry with Shrimp and Eggplant
Creamy, aromatic red curry packed with succulent shrimp and tender eggplant, finished with basil.
310kcal
35gProtein
12gCarbs
14gFat
3gFibre
Ingredients
- 450g large shrimp, peeled and deveined
- 3 tbsp red curry paste
- 1 can (400ml) coconut milk
- 300g eggplant, cubed
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Fresh Thai basil to garnish
- 1 lime
Method
- Heat oil and sauté curry paste with garlic for 1 minute until fragrant.
- Pour in coconut milk and stir until smooth.
- Add eggplant cubes and simmer for 8 minutes until tender.
- Stir in shrimp and cook for 5-6 minutes until pink and cooked through.
- Season with fish sauce and palm sugar; finish with basil and lime wedge.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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