Burmese Eggplant Curry

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Under 150 calories per serving, this mild Burmese eggplant curry recipe, with its deliciously silky eggplant in a creamy, piquant gravy, is a perfect blend of sweet, sour, and spicy flavours.

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I, like a lot of the Shan people, prefer my curries to be mild, with only a little kick… but you can make yours as hot as you like. A word of warning though, if you’re using Thai chillies, don’t be fooled by the size or colour; tiny green bird’s eye chillies can pack a huge punch, whereas very often, the large red ones can be quite mild. My advice, unless you have a high tolerance for Thai chillies, stick with the ones you know!

Burmese food in Chiang Mai

One of our favourite places to eat when we lived in Chiang Mai was a really cheap hole-in-the-wall Burmese café; it was very basic but goodness, the food they served there was out of this world. For around £2 ($3), we could have two curries, two portions of rice, and an enormous bowl of lentil soup, plus all the water we could drink.

(That’s £2 for the two of us, not each!)

I miss that place sooo much!

(Sorry for the poor quality of the following couple of pics – I took them a few years ago with my very ageing iPhone 3GS!)

I’d love to tell you that I learned to make this Burmese curry while spending time in Myanmar but the truth is that there were plenty of Burmese people in Chiang Mai from whom I could learn. Most of them were construction workers and their families – some of whom I taught while volunteering at the Baan Dek Foundation.

One of the cooks there, Jeni, was the first person to teach me to cook SE Asian food, and I will always be grateful to her for introducing my tastebuds to a whole new world of flavours!

Try these Southeast Asian recipes, too!

  • Som tam
  • Tom yam
  • Yum som-o
  • Phad pak boong fai daeng
  • Phad si io (pat see ew)
  • Phad Thai
  • Massaman curry

You’ll love my Burmese eggplant curry

Because it’s…

  • creamy
  • mild
  • tangy
  • quick and easy to make
  • low-calorie
  • gluten-free (if you use tamari)
  • oil-free
  • soy-free (if you use coconut aminos)
  • full of goodness
  • completely scrumptious

Serve this curry with a little rice and a couple of Burmese salads, and you’ll have a feast fit to grace any table! Enjoy!

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