Difficulty: Medium
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 914 / Protein 60g / Carbohydr. 46g / Fat 55g
Ingredients (2 servings)
300 g | shrimp (ready to cook) |
1 | eggplant |
200 g | bok choy |
200 g | spinach |
150 g | soybean sprouts |
300 ml | vegetable stock |
400 ml | coconut milk |
2 stalks | lemon grass |
3 tsp | mustard seeds |
1 tsp | cumin |
20 g | ginger (peeled) |
2 cloves | garlic |
1 bunch | cilantro |
1 | chili pepper (green) |
3 tsp | turmeric |
2 | limes |
salt | |
pepper | |
vegetable oil for frying | |
rice to serve |
Utensils
food processor, cooking spoon, large pot or wok, cutting board, knife
Wine Tip
Gewurztraminer, medium-dry, 2011
With its typical bouquet of nutmeg, ginger, and roses, as well as its residual sweetness, a fragrant Gewurztraminer is particularly well-suited for the spiciness and Asian flavors of this recipe. The perfect drinking temperature is 10°C/50°F.
Step 1
Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
food processor
3 tsp mustard seeds / 1 tsp cumin / 20 g ginger / 2 cloves garlic / 0.75 bunch cilantro / 3 tsp turmeric / 1 chili pepper
Step 2
Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.
cutting board, knife
1 eggplant / 200 g spinach / 200 g bok choy
Step 3
Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
cooking spoon, large pot or wok
oil for frying
Step 4
Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.
cooking spoon
Step 5
Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.
cooking spoon
400 ml coconut milk / 2 stalks lemon grass / 150 g soybean sprouts
Step 6
Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.
cooking spoon
300 g shrimp / 300 ml vegetable stock
Step 7
In the meantime, cut limes into wedges and pick cilantro leaves from sprig.
cutting board, knife
2 limes / 0.25 bunch cilantro
Step 8
Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.
cooking spoon
salt / pepper / rice to serve
Dining and Cooking