1. Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks. 2. Heat oil in a large saucepan over medium heat and saute the onion until softened. 3. Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom. 4. Add eggplants, chilies and salt, and mix well. 5. Cover and cook over low heat until eggplant is soft, about 10 minutes. 6. Add shrimp and stir gently,. 7. When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes. 8. Very gently stir in the vinegar and remove from heat. 9. Serve immediately and enjoy! 10. This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp. 11. Serve with any plain rice or quinoa - my favorite. 12. Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :). ---------------------------------------------------------------------------
Nutrition
Ingredients
