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This Thai Eggplant Curry Recipe features thai eggplant (or Thai aubergine, depending on where you are from!), as well as peppers, onions, and aromatics like ginger and garlic. This recipe is also naturally gluten free and vegan.
Recently I came across these little cuties in the store, and I knew that I had to use them in a recipe! Generally my go to with any new to me vegetable is a stir fry or a curry, and today I went with the later. This Thai eggplant recipe is a little spicy from jalapeno or thai chilies, but feel free to leave that out!
I love how the thai eggplant soaks up all of the delicious flavors of the sauce, just like a sponge.
For another simple curry recipe, try Easy Chickpea and Spinach Curry or Spicy Cauliflower Soup.
What are Thai Eggplants?
Thai eggplants, also called aubergines, are little green orbs, about the size of a golf ball and are either green or yellow depending on their ripeness. These baby eggplants are often darker near the stem and fade to a creamier white color at the other end.
They are slightly bitter in flavor, but otherwise mild and they have a crunchy texture. Their botanical name is Solanum melongena, and they are members of the nightshade family (like a tomato!). They are technically a berry but are most often eaten in savory dishes.
Differing from japanese eggplant and chinese eggplant, these eggplants are not purple or elongated shape. For a traditional eggplant dish, try Olive Gardne Eggplant Parmesan. Here are some great eggplant recipes!
Jump to:
- What are Thai Eggplants?
- Ingredient Notes
- Step by Step Instructions
- Recipe Tips
- Recipe FAQs
- Looking for more delicious Thai dishes?
- Thai Eggplant Curry Recipe
Ingredient Notes
- Coconut oil: Use this or another neutral oil that can handle high heat to saute your vegetables.
- Thai eggplant: Pick ones free of blemish that are firm and smooth. When preparing trim steams and slice into wedges.
- Red curry paste: Curry pastes can vary a lot in taste and heat level- pick your favorite. Red curry is a staple ingredient in Thai Red Curry Noodle Soup and Spicy Cauliflower Soup as well.
- Red bell pepper: Any color pepper works, but red adds a nice color.
- Coconut milk: Coconut milk makes this curry vegan but makes it deliciously creamy.
- Fresh cilantro or thai basil leaves: Add the fresh herbs at the end of the dish so they remain pungent.
- Jalapeno: Add a bit of extra heat to make this thai eggplant curry spicy with added jalapeno or thai chili.
See recipe card below for a full list of ingredients.
Step by Step Instructions
Step 1. Dice up all of your veggies into bite sized pieces.
Step 2. In a large skillet, heat oil over medium heat. Once the oil is hot, add in onions, garlic and bell peppers. Allow to cook for 3-4 minutes. Add curry paste.
Step 3. Add in your eggplant, salt and minced jalapeno. Stir to coat.
Step 4. Allow to cook for 3-4 more minutes and then pour in the coconut milk.
Step 5. Let the eggplant mixture simmer and stew in the liquid for 10-15 minutes, until they are tender.
Step 6. Top with fresh cilantro or basil and serve over rice.
Recipe Tips
- Curries and stir frys cook quickly, it's best to have all of your ingredients laid out and ready to go before you begin.
- If you have never cooked with coconut milk before, you may be surprised by it's texture. It separates and solidifies when at room temperature. Once it heats, it immediately becomes liquified and can easily be stirred into the dish.
Recipe FAQs
Where can you find Thai eggplants?
They are not as readily available as traditional eggplants, but many Asian markets will stock them. I found them at my local supermarket, but they are a specialty item that comes and goes. Be on the lookout and you may be pleasantly surprised to see them stocked some day!
Can you eat thai eggplant raw?
You certainly can! This is something that sets them apart than other eggplant varieties, in that they can be eaten as crudite or raw in salads. They are really tender and easy to eat. Aside from preparing in curry and spicy basil dishes, they are actually most commonly eaten raw. Simply slice them up and serve them with your favorite dip.
Can you eat thai eggplant seeds?
Yes, you can. Thai eggplant have a lot of seeds in them and it can be difficult to remove them while still retaining the meat. When the fruit is less mature, the seeds are lighter in color and more tender. The more ripe the fruit (it tends to turn yellow on the outside as it ripens) the harder and less palatable the seeds. They also become darker in color and turn brown. You can remove them in you would like, but cooking them should be enough for most people to enjoy.
Do you have to peel this eggplant?
Not at all! The skin of thai eggplant is soft and thin. There is no need to peel.
Looking for more delicious Thai dishes?
- Thai Cucumber Salad
- Pad Kra Pao (Thai Basil Chicken)
- Pad Pak with Chicken
- 15 Minute Veggie Curry with Vermicelli Noodles
If you tried this Thai Eggplant Curry Recipeor any other recipe on my website, please leave a 🌟star ratingand let me know how it goes in thecommentsbelow. I love to hear from you.
Thai Eggplant Curry Recipe
Sarah Baumeister
This Thai Eggplant Curry Recipe features thai eggplant (or Thai aubergine, depending on where you are from!), as well as peppers, onions, and aromatics like ginger and garlic. This recipe is also naturally gluten free and vegan.
4.50 from 24 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course dinner, Soups and stews
Cuisine Thai
Servings 4 servings
Calories 313 kcal
Ingredients
- 1 tbsp. olive oil or coconut oil
- 10 thai eggplant stems trimmed and sliced into wedges
- 3 tbsp. red curry paste
- 1 medium yellow onion sliced
- 4 garlic cloves minced
- 1 red bell pepper chopped into bite-sized pieces
- 1 14 oz. can coconut milk
- ½ tsp. salt
- 2 tbsp. fresh cilantro or thai basil leaves
- 1 jalapeno or thai chili minced
Instructions
Dice up all of your veggies into bite sized pieces.
In a large skillet, heat oil over medium heat.
Once the oil is hot, add in onions, garlic and bell peppers. Allow to cook for 3-4 minutes and add curry paste.
Add in your eggplant, minced jalapeno, and salt. Stir to coat.
Allow to cook for 3-4 more minutes and then pour in the coconut milk. Stir.
Let the eggplant mixture simmer in the liquid for 10-15 minutes, until they are tender. Top with fresh cilantro or basil and serve over rice
Nutrition
Calories: 313kcalCarbohydrates: 13gProtein: 4gFat: 30gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 258mgPotassium: 419mgFiber: 4gSugar: 7gVitamin A: 3077IUVitamin C: 48mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!
More cozy soups and stews
- Vegetable Orzo Soup
- Slow Cooker Chicken Gnocchi Soup
- One Pot Lasagna Soup
- Spicy Cauliflower Soup
Reader Interactions
Comments
Beth says
This was so delicious and yummy! My family and I absolutely loved this for dinner the other night! Can’t wait to make this again.
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Andrea says
What a fabulous looking and sounding curry. Perfect meal for my family.
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Adrianne says
These eggplants are so cute and I have never seen them before! I can understand why you needed to cook with them, they are so unique. This recipe looks like it has great flavour and I can't wait to give it a go, thanks for sharing!
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Biana says
Looks so delicious! I like Thai food, and this curry looks perfect for dinner.
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Claudia Lamascolo says
What a great place to start when youve never had thai food, this looks wonderful!
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Anjali says
This dish was so easy to make but was packed with flavor - love the shortcut to use red curry paste too!
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Claudia Lamascolo says
This sounds so delicious I cant wait to make it, we have eggplant growing and this is being printed as I type, thanks PS that family portrait is adorable congrats on your arrival
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Sarah says
That's perfect. Homegrown eggplant would be wonderful. And thank you so much! He is a dream come true!
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Jill says
This sounds delicious. If I can't find Thai eggplants, can I use the purple variety?
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Sarah says
You certainly can! Just cut them into bite-sized pieces.
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Lima Ekram says
I just made this recipe - it was soooo good! Thank you for writing up all the tips - got it right the first time!
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Sarah says
I am happy to hear that the tips were helpful!
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Serena says
I almost never find these Thai eggplants at my local market. I'm going to have to start looking harder because this curry sounds delish!
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Sarah says
I have been seeing them more recently, but still can be tricky to find. If you can't find them, regular or even chinese eggplant works too.
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Allyssa says
I tried this one and it turned out really amazing! This recipe is really helpful and very easy to make! Loved it! Thanks a bunch for sharing this recipe, will make it again for sure!
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Jacqueline Meldrum says
That looks delicious and I've heard Thai eggplant are much nicer.
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Cookin' Canuck says
Now I'll be on the hunt for Thai eggplants! What a great way to highlight their flavor and texture.
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Kechi says
This sauce looks unreal!! What a delicious looking curry; thanks for sharing!
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Alison says
I love that this recipe is vegan yet super flavorful! The Thai eggplants were delicious!
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Michaela says
Love how the eggplant just soaks up all the flavors to make this one incredible looking dish. Can't wait to taste it.
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Cookin' NYC tax guy says
Ginger isn't in the recipe but mentioned in the intro. How much and when?
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Sarah says
I apologize, my curry paste had ginger in it. But extra could be added when you add the garlic. I would do about a tbsp. of grated fresh ginger. -Sarah
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Debbie says
I don’t understand the calorie count for this recipe. This recipe uses mostly low cal vegetables. The coconut milk and coconut oil add some calories but no enough to make each serving of this dish almost 800 calories? Or is the calorie count for the whole recipe - 4 servings?
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Sarah Baumeister says
Thank you for pointing this out. It has been fixed.
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