Shrimp and Lychee Curry

Lychees are packed with vitamin C and perfect in this Thai-inspired curry. They bring that touch of sweetness that canned pineapple brings, plus extra potassium and fiber. You can find them in Asian markets.
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 6 servings (about 1 1/2 cups per)
  • Nutrition Info
Save Recipe

Ingredients

1/2 pound fresh lychee nuts (about 8 lychees)

1/4 pound green beans, trimmed and cut into 1-inch pieces

1 large tomato, roughly chopped

2 shallots, 1 sliced and 1 roughly chopped

One 2-inch piece fresh ginger, peeled and roughly chopped

3 tablespoons vegetable oil

1 teaspoon brown sugar

1 teaspoon curry powder

1/4 teaspoon cayenne pepper

Kosher salt

One 14.5-ounce can light coconut milk

1 small Japanese eggplant, cut into 1-inch chunks

1 red bell pepper, cut into 1/2-inch-thick strips

3/4 pound peeled and deveined jumbo shrimp

Handful fresh basil leaves

Handful fresh cilantro leaves and tender stems

3 cups cooked brown rice, for serving

Lime wedges, for serving

Directions

  1. Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
  2. Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
  3. Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
  4. Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
  5. Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
  6. Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing