Spicy Shrimp and Eggplant Curry (Bawgyo Thet)
A vibrant and flavorful curry featuring succulent shrimp and tender eggplant simmered in a rich, spicy tomato-based sauce infused with ginger, garlic, chilies, and aromatic spices. This dish offers a delightful balance of sweet, sour, and spicy notes.
🧂 Ingredients
- 400 g Shrimp(peeled and deveined)
- 2 medium Eggplant(cut into 1-inch cubes)
- 400 g Tomatoes(chopped)
- 1 large Onion(chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2-3 medium Green chilies(chopped, adjust to taste)
- 1 tsp Turmeric powder
- 1-2 tsp Chili powder(adjust to taste)
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 tbsp Fish sauce
- 3 tbsp Vegetable oil
- 1/2 cup Water or chicken broth
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic, grated ginger, and chopped green chilies to the pot. Cook for another 1-2 minutes until fragrant.
- 3
Stir in the turmeric powder, chili powder, coriander powder, and cumin powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 4
Add the chopped tomatoes to the pot. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce, about 8-10 minutes. You can mash them with the back of your spoon.
💡 Tip: Adding a splash of water can help if the sauce becomes too dry. - 5
Add the cubed eggplant to the sauce. Stir to coat the eggplant evenly. Pour in the water or chicken broth and bring to a simmer. Cover and cook for about 10-12 minutes, or until the eggplant is tender.
💡 Tip: Don't overcook the eggplant, it should be tender but still hold its shape. - 6
Add the shrimp and fish sauce to the pot. Stir gently to combine. Cook for another 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp.
💡 Tip: Shrimp cook very quickly; remove from heat as soon as they turn opaque. - 7
Season with salt to taste. Garnish with fresh cilantro and serve hot with steamed rice.
💡 Tip: Taste and adjust seasoning before serving. Add more chili if you prefer it spicier.
💡 Pro Tips
- ✓To prevent eggplant from absorbing too much oil, you can lightly salt and drain it before adding to the curry.
- ✓If you don't have fresh tomatoes, you can use canned diced tomatoes.
- ✓Adjust the amount of green chilies and chili powder to control the spice level.
🔄 Variations
- Add other vegetables like bell peppers, green beans, or okra.
- Substitute shrimp with firm tofu or chicken.
- For a creamier curry, add a tablespoon of coconut milk towards the end of cooking.