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
- 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
- Heat vegetable oil in a pan over medium heat. Add minced garlic and chopped onion. Sauté until fragrant.
- Add diced eggplants and sliced red bell pepper. Cook until the vegetables start to soften.
- Stir in red curry paste, soy sauce, and brown sugar. Mix well.
- Pour in the coconut milk, stir, and let it simmer for 10-12 minutes or until the sauce thickens.
- Season with salt and pepper to taste. Add fresh basil leaves and stir gently.
- Remove from heat and serve the Thai Basil Eggplant Curry over steamed rice.
Preparation time: 15 minutes
Yield: 4 servings
Calories: 280 per serving