Saffron Coconut Curry with Thai Basil and Eggplant is a delightful fusion of rich flavors and vibrant colors. Originating from Thai cuisine, this curry combines the aromatic essence of saffron with the creamy texture of coconut milk, creating a luxurious sauce that envelops tender eggplant pieces. The addition of Thai basil lends a fresh, fragrant note that balances the sweetness of coconut and the subtle heat of spices. This dish is beloved for its harmony of flavors, with the saffron adding a touch of exotic elegance. Perfect for those looking to experience a taste of Thailand at home, this curry is both comforting and exciting, making it a favorite among curry enthusiasts.
Saffron Coconut Curry with Thai Basil and Eggplant
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Eggplant – 2 Piece
- Coconut Milk – 2 Cups
- Saffron – 1 Pinch
- Thai Basil – 1 Cup
- Curry Powder – 2 Tbsp
- Vegetable Oil – 2 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Total Fat
20 Grams
Saturated Fat
400 Mg
Sodium
22 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
5 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Heat vegetable oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
Step 2
Add minced garlic and grated ginger to the pan.
Step 3
Cook for 2 minutes until fragrant.
Step 4
Add eggplant pieces and cook until slightly browned on each side, about 5 minutes.
Step 5
Stir in curry powder and saffron, ensuring the eggplant is well coated with spices.
Step 6
Pour in coconut milk and bring to a gentle simmer. Cook for 15 minutes until the eggplant is tender.
Step 7
Stir in Thai basil, salt, and black pepper. Cook for an additional 5 minutes to merge flavors.
Step 8
Remove from heat and let sit for a few minutes before serving. Garnish with extra basil leaves if desired.
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