0 from 42 votes
Thai Green Curry with Eggplant Recipe
Experience an explosion of taste with Thai Green Curry Eggplant, a vibrant blend of red bell peppers, spinach, snow peas, and bean sprouts - a feast for the senses, ready in just 30 minutes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 223 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 teaspoon sea salt
- 2 teaspoons peanut oil divided
- 1 large eggplant peeled and cut into bite-sized pieces
- 1 red bell pepper sliced
- 1/4 pound Snow peas
- 1 1/2 cups spinach
- 2 cups green curry sauce
- 4 wild lime leaves optional
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 3/4 cup Thai basil leaves chopped
- 1 cup bean sprouts
- 1 lime cut into wedges
Instructions
- Make the green curry sauce and set it aside.
- Place the eggplant pieces in a colander and toss with sea salt. Let them stand for fifteen minutes to allow any bitter residue to drain off. Rinse off the salt.
- Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear the eggplant in the hot oil until blistered, about 3 minutes.
- Add the remaining tablespoon of oil along with the red pepper and snow peas, and sauté for one minute. Add the spinach and toss to wilt.
- Reduce the heat to medium-low, and stir in the basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
- Remove the lime leaves with a slotted spoon, and stir in the fish sauce and brown sugar. Remove from heat and stir in the fresh basil leaves.
- Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing. Be sure to check out my post on how to make perfect rice every time!
Cup of Yum
Notes
- Store Thai Green Curry with Eggplant in the refrigerator for up to 3 days in an airtight container. While freezing is possible, the texture of eggplant and other vegetables may change upon thawing, so it's best enjoyed fresh. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving as it can make the vegetables soggy. If the curry appears thick after refrigeration, you can add a little water or coconut milk during reheating to adjust the consistency.
Nutrition Information
Serving
1serving
Calories
223kcal
(11%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
136mg
(6%)
Potassium
519mg
(15%)
Fiber
10g
(40%)
Sugar
17g
(34%)
Vitamin A
21204IU
(424%)
Vitamin C
80mg
(89%)
Calcium
220mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223
% Daily Value*
| Serving | 1serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 136mg | 6% |
| Potassium | 519mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 21204IU | 424% |
| Vitamin C | 80mg | 89% |
| Calcium | 220mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.