Thai Basil Eggplant Curry

A flavorful Thai Basil Eggplant Curry that’s both aromatic and satisfying. The combination of spices and herbs creates a delicious harmony in this dish.

Thai Basil Eggplant Curry

Thai Basil Eggplant Curry


  • 2 medium-sized eggplants, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup fresh basil leaves
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste


  1. Heat vegetable oil in a pan over medium heat. Add minced garlic and chopped onion. Sauté until fragrant.
  2. Add diced eggplants and sliced red bell pepper. Cook until the vegetables start to soften.
  3. Stir in red curry paste, soy sauce, and brown sugar. Mix well.
  4. Pour in the coconut milk, stir, and let it simmer for 10-12 minutes or until the sauce thickens.
  5. Season with salt and pepper to taste. Add fresh basil leaves and stir gently.
  6. Remove from heat and serve the Thai Basil Eggplant Curry over steamed rice.

Preparation time: 15 minutes

Yield: 4 servings

Nutritional information:
Calories: 280 per serving
Fat: 20g
Carbohydrates: 25g
Protein: 5g
Sodium: 800mg

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