Shrimp and Lychee Curry

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

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