Lemongrass Curry Eggplant

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Thai Recipes

Lemongrass Curry Eggplant is a delightful Thai dish celebrated for its rich flavors and aromatic spices. The dish showcases tender eggplant infused with the vibrant essence of lemongrass, creating a harmonious blend of zesty and savory flavors. Key ingredients include coconut milk, curry paste, and fresh herbs, which together form a creamy and fragrant sauce that complements the eggplant perfectly. Loved for its balance of spice and creaminess, this dish offers a satisfying experience whether served with jasmine rice or enjoyed on its own. Its appeal lies in its ability to deliver a taste of authentic Thai cuisine with a simple yet effective combination of ingredients.

Ingredients

Serving Size:

Eggplant – 2 Piece
Lemongrass – 3 Stalks
Coconut Milk – 400 Ml
Red Curry Paste – 3 Tbsp
Fish Sauce – 2 Tbsp
Brown Sugar – 1 Tbsp
Thai Basil – 0.5 Cups
Garlic – 3 Cloves
Onion – 1 Piece
Vegetable Oil – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

28 Grams

Total Fat

18 Grams

Saturated Fat

850 Mg

Sodium

28 Grams

Total Carbohydrate

4 Grams

Dietary Fiber

Directions

Step 1

Cut the eggplant into bite-sized pieces. Set aside.

Step 2

Heat vegetable oil in a large pan over medium heat. Sauté the chopped onion and minced garlic until fragrant.

Step 3

Add the red curry paste to the pan and stir well for about 2 minutes.

Step 4

Add the sliced lemongrass and stir. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.

Step 5

Add the eggplant pieces to the sauce. Cover and simmer for 20 minutes until the eggplant is tender.

Step 6

Toss in the Thai basil and let it wilt for a minute. Adjust seasoning if needed and serve hot.

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Lemongrass Curry Eggplant

Categories :

Ingredients

Nutrition