Coconut Shrimp Curry with Red Onion Relish
Prep time
Cook time
Total time
Serves: 4
  • 1 medium red onion, thinly sliced
  • ½ cup rice wine vinegar (white vinegar will work in a pinch)
  • 1 bunch fresh cilantro, cleaned and rough chopped
  • 1 medium eggplant, peeled and diced
  • 1 red pepper and 1 yellow pepper (or colours of your choice), thinly sliced
  • 15 - 20 mushrooms, sliced
  • 3 cloves garlic, minced
  • 2" piece of ginger, minced
  • 1 medium tomato, rough chopped
  • 2 tsp garam masala
  • 2 TBSP curry powder
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • 1 tsp chilli pepper flakes (more or less to taste)
  • 1-400ml can coconut milk
  • 20-30 large uncooked shrimp, shelled
  1. Toss red onion with rice wine vinegar, allow to sit, tossing occasionally, for about an hour.
  2. Heat a splash of oil in a large pan
  3. Add eggplant, cook over medium heat stirring frequently until golden, this takes about 20 minutes and you have to resist the urge to add more oil, it will slow cooking time and make the eggplant soggy. ick!
  4. Raise the heat to medium-hi and add peppers and mushrooms tossing to combine.
  5. Add garlic and ginger, tossing to combine.
  6. Add tomato and cook down for about 20 minutes or so.
  7. Add all of the dried spices and stir well to coat
  8. Add coconut milk, simmer until sauce begins to thicken about 20 minutes.
  9. Add shrimp about 5 minutes before serving. I cover them in the sauce which helps them cook more quickly and evenly. They're done when fully opaque.
  10. Drain red onion and toss with rough chopped fresh cilantro
  11. Serve over brown rice and top with Red Onion Relish
Recipe by Be Still & Eat at