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Green Eggplant Curry Recipe

Green Eggplant Curry Recipe

Green eggplant curry is a great vegetarian curry made with delicious eggplants that are cooked in a rich spicy curry. The curry is made with coconut milk, herbs, and spices. It is easy to make and is delicious.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 417 kcal

Equipment

  • Pan
  • Saucepan

Ingredients
  

  • 1 can Bamboo Shoots 
  • 1 large Eggplant 
  • 1 Red Bell Pepper 
  • 2-3 Thai Chilies 
  • 2 teaspoons Vegtable Oil
  • 1 can Coconut Milk
  • 2 cups Green Curry Paste
  • 1 teaspoon Fish Sauce 
  • 1 teaspoon Brown Sugar 
  • ¾ cup Thai Basil Leaves 
  • 4 Lime Leaves
  • Lime Wedges (for garnish)

Instructions
 

  • Heat oil in a pan. Add the pieces of eggplant and stir fry them until they become lightly brown and blistered.
  • Cook them until all the eggplant pieces are soft and have a slight sear for about 3-4 minutes.
  • Take it off the heat and keep it aside in a separate bowl.
  • In another pan or saucepan, add a teaspoon of oil and keep it over medium heat. Add green curry paste and cook it for about 20-30 seconds until a sweet fragrance arises.
  • Add coconut milk to this curry and cook it for about 2-3 minutes.
  • Now, add the lemongrass, lime leaves, fish sauce, brown sugar, and some more coconut milk and wait for it to boil.
  • After it starts to boil, add bamboo shoots, cooked eggplant, and bell pepper. Cook it for another 4-5 minutes until it gets tender.
  • Stir this mixture in some basil leaves and turn off the heat. Serve with some lime wedges on the top.

Nutrition

Calories: 417kcal | Carbohydrates: 19g | Protein: 5g | Fat: 35g | Cholesterol: 8mg | Sodium: 61mg | Fiber: 4g | Sugar: 12g
Keyword Green Eggplant Curry, Thai Cuisine, Thai Eggplant Curry
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