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burmese-eggplant-curry-recipe-khayan-thee-hnut

Burmese Eggplant Curry Recipe (Khayan Thee Hnut)

A flavorful and aromatic Burmese eggplant curry, perfect for a cozy meal.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Burmese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants cut into cubes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoon vegetable oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 cup coconut milk
  • to taste salt
  • to taste black pepper
  • 1 handful fresh cilantro chopped, for garnish

Instructions 

  1. Heat oil in a large pan over medium heat.
  2. Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
  3. Add turmeric, cumin, and coriander powder. Cook for another minute.
  4. Add cubed eggplants and stir well to coat with spices.
  5. Pour in the coconut milk, bring to a boil, then reduce heat and simmer for 20-25 minutes, until eggplants are tender.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped cilantro before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

Keywords

Burmese, Curry, Eggplant
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