Servings
Font
Back
0 from 24 votes

30-Minute Thai Eggplant Green Curry

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 498 kcal
Course: Main Course , Soup
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.