EGGPLANTS WITH COCONUT MILK AND SHRIMP PASTE

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Print Friendly

Eggplants with Coconut Milk and Shrimp Paste

“Eggplants are a cultivar native to the Indian subcontinent and they have been grown in southern and eastern Asia since prehistoric times”.

Difficulty:

Preparation time: 15 min

Servings: 5

Calories per serving: 220 Kcal

Ingredients:

  • Eggplants – 800 g (1.76 lb.)
  • Shrimp paste – 3 ½ tbsp. (Regular Flavor)
  • Garlic (minced) – 5 cloves
  • Onion (thinly sliced) – 1 PC.
  • Ginger (thinly sliced) – 2 tbsp.
  • Black pepper (ground) – ¼ tsp.
  • Coconut milk – 400 ml (16.91 fl.oz.)
  • Extra virgin olive oil – 2 tbsp.

Directions:

  1. Heat the oil in a large frying pan and fry the ginger and onion until fragrant.
  2. Add the garlic, shrimp paste and eggplants.
  3. Season with ground pepper and stir occasionally for 2 minutes.
  4. Add the coconut milk, stir and let simmer until eggplants are soft and sauce has thickened.

Tip: you can add sliced fresh seeded red chili for a spicy taste.


View on YouTube


2 thoughts on “EGGPLANTS WITH COCONUT MILK AND SHRIMP PASTE

  1. Hi po! i am so interested with your eggplant recipes.. ask ko po sana kung ano pwedeng alternative for the shrimp paste? i must avoid high uric foods.

Leave a Reply

Your email address will not be published. Required fields are marked *

18 − 11 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>