|300 g||shrimp (ready to cook)|
|200 g||bok choy|
|150 g||soybean sprouts|
|300 ml||vegetable stock|
|400 ml||coconut milk|
|2 stalks||lemon grass|
|3 tsp||mustard seeds|
|20 g||ginger (peeled)|
|1||chili pepper (green)|
|vegetable oil for frying|
|rice to serve|
Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.
Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.
Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.
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.
In the meantime, cut limes into wedges and pick cilantro leaves from sprig.
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.