Shrimp Eggplant Sweet & Spicy Curry

Satay Chicken Kebabs


Shrimp Eggplant Sweet & Spicy Curry

Preparation Steps

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