Green curry with eggplant and shrimp

Clean the shrimp (100 g) from the shells, but save the shells for later use.

Chop the ginger (2×2 cm), and cut the lemongrass (½ stalk) randomly. Also chop the stems and leaves of parsley (medium bunch).

In a pan with melted butter (1 tbsp), sauté the shrimp shells with ginger, chili pepper (to taste), and lemongrass until golden brown. This will give the dish a rich flavor.

Once the shells are well sautéed, add coconut milk (150 g) and let the mixture simmer on low heat for 15-20 minutes. Then strain the resulting mixture, pressing it well.

Cut baby eggplants or regular eggplant (100 g) into quarters and add them to the strained coconut milk.

Add the chopped parsley and continue to cook on low heat for another 15 minutes.

Season the dish with lime juice and zest (1 piece), add fish sauce (1 tsp), bring to a boil, and then add the shrimp and spinach (30 g). Cook for another 1-2 minutes.

When all the ingredients are ready, remove the pan from the heat and let the curry rest under a lid for 5-7 minutes.

When serving, garnish the green curry with fresh cilantro (2-3 sprigs) and, if desired, drizzle with lime juice.