30-Minute Thai Eggplant Green Curry
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
498 kcal
-
Course
Main Course, Soup
-
Cuisine
Thai
30-Minute Thai Eggplant Green Curry
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Skip the takeout and make this easy Thai eggplant green curry instead! It’s ready in 30 minutes (check), made in one pot (double check), and bursting with authentic flavors (check, check, check!). And with step-by-step photos to guide you, you can guarantee delicious results every time!
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Ingredients
Veggies
- 6 Thai eggplants or 1 Italian eggplant
- 1 red bell pepper
- 1 cup Snow peas
- 1 Tbsp coconut oil 15 g
- 1 8-oz can bamboo shoots drained
Broth
- 1 Tbsp coconut oil 15 g
- 3 Tbsp green curry paste 45 g
- 2 13.5-oz cans coconut milk 800 mL
- 1 tsp soy sauce 5 mL
- Optional Flavor Enhancers: 1 Tbsp fresh minced ginger, 1 Tbsp lemongrass paste, 1 Tbsp fresh Thai basil, 2 cloves minced garlic
To Serve
- jasmine rice
- fresh Thai basil
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Instructions
- Prep: Cut eggplant into bite-sized chunks, leaving the skin on. Cut bell pepper into slices. Trim tough ends off the snow peas. If serving with rice, start your rice now.
- Saute: Heat 1 Tbsp oil in a large saute pan or wok over medium heat, then add eggplant. Cook until slightly soft and brown on the edges, about 5 to 7 minutes. Add bell pepper and snow peas, continuing to cook until veggies are brightly colored, about 3 more minutes. Remove all veggies from the pan and cover to keep warm.
- Broth: Heat another 1 Tbsp of oil in the saute pan or wok, then add curry paste. Cook for a minute, until fragrant, then add coconut milk and soy sauce. To amp up your curry (especially if using store-bought curry paste), add any or all of the Optional Flavor Enhancers. Whisk to combine, then taste, adding more curry paste as needed to suit your liking. Bring to a gentle simmer to serve.
- Serve: Stir bamboo shoots and cooked veggies into broth. Spoon over rice, topping with Thai basil.
Notes
- Coconut oil can be replaced with whatever cooking oil you have on hand.
- We used full-fat coconut milk, but you could use light coconut milk here.
Nutrition Information
Show Details
Serving
1serving
Calories
498kcal
(25%)
Carbohydrates
34.5g
(12%)
Protein
6.9g
(14%)
Fat
45.3g
(70%)
Saturated Fat
37.6g
(188%)
Cholesterol
0mg
(0%)
Sodium
554mg
(23%)
Potassium
1051mg
(30%)
Fiber
9.3g
(37%)
Sugar
11.6g
(23%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 498kcal | 25% |
| Carbohydrates | 34.5g | 12% |
| Protein | 6.9g | 14% |
| Fat | 45.3g | 70% |
| Saturated Fat | 37.6g | 188% |
| Cholesterol | 0mg | 0% |
| Sodium | 554mg | 23% |
| Potassium | 1051mg | 22% |
| Fiber | 9.3g | 37% |
| Sugar | 11.6g | 23% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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