Thai Green Curry with Eggplant

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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Thai Green Curry with Eggplant is a vibrant, aromatic dish that brings a taste of Thailand straight to your kitchen. This recipe is a perfect blend of spicy, sweet, and savory notes, making it both comforting and exciting for the palate.

Ingredients for Thai Green Curry with Eggplant

Vegetable oil is used as the base to sauté the curry paste, helping to release its flavors. Green curry paste brings the essential spicy and herbal notes characteristic of Thai cuisine. Coconut milk adds a creamy texture and balances the spice with its natural sweetness. Eggplant absorbs the curry flavors, offering a meaty texture without the meat. Red and yellow bell peppers add a sweet crunch and vibrant color. Fish sauce provides umami depth, while brown sugar rounds out the savory elements with a hint of sweetness. Fresh basil leaves introduce a fragrant, peppery finish, and lime juice adds a zesty brightness. Finally, season with salt as needed to enhance all the flavors.

Tips & Tricks

  • If you prefer a milder curry, start with less curry paste and gradually add more to taste.
  • For added protein, toss in some cooked chicken or tofu just before the final simmer.
  • Use a heavy-bottomed pan to prevent sticking and ensure even cooking.

Serving Suggestions

This Thai Green Curry pairs wonderfully with a side of steamed jasmine rice, which soaks up the sauce beautifully. For a complete meal, consider serving with a simple cucumber salad dressed in rice vinegar and sesame oil.

Frequently Asked Questions

Can I use a different type of eggplant?
Yes, you can use any eggplant variety. Just be sure to adjust the cooking time as needed based on size.
Is there a substitute for fish sauce?
You can substitute soy sauce or tamari for a vegan option, though it will alter the flavor slightly.

Thai Green Curry with Eggplant Recipe Walkthrough

Start by heating a tablespoon of vegetable oil in a large pan over medium heat. Once the oil is shimmering, add two tablespoons of green curry paste, stirring it around for 1 to 2 minutes until it becomes fragrant. This step is crucial to bring out the complex flavors of the curry paste.

Next, pour in the can of coconut milk, stirring it thoroughly to combine with the curry paste. Allow this mixture to come to a simmer, which helps meld the flavors together.

It's time to introduce the eggplant cubes. Add them to the pan and let them simmer for about 10 minutes. This softens the eggplant and allows it to soak up the curry's deliciousness.

Add the sliced bell peppers, along with one tablespoon each of fish sauce and brown sugar. Stir everything together and continue to simmer for another 5 to 7 minutes until the vegetables are tender yet retain a slight crunch.

Just before serving, stir in half a cup of fresh basil leaves and the juice of one lime. These additions will brighten up the dish and provide a fresh finish. Taste and season with salt as needed.

Serve your curry hot over a bed of cooked jasmine rice, and enjoy the beautiful blend of flavors.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Uses fresh ingredients to create authentic flavors.
  • Customizable heat level to suit your taste.
  • Pairs beautifully with jasmine rice for a complete meal.

Ingredients

1 tablespoon vegetable oil
2 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 pound eggplant, cubed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup fresh basil leaves
1 lime, juiced
Salt to taste
Cooked jasmine rice, for serving

Step-by-step Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir to combine with the curry paste.
4. Add the eggplant cubes and simmer for 10 minutes until they start to soften.
5. Add the sliced bell peppers, fish sauce, and brown sugar.
6. Simmer for another 5-7 minutes until the vegetables are cooked through.
7. Stir in the fresh basil leaves and lime juice.
8. Season with salt to taste.
9. Serve hot over cooked jasmine rice.

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