Eggplant Green Curry

Quick and EasyVeganCurryEggplant

Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.

Photography Credit: Elise Bauer

Please welcome guest contributor Garrett McCord as he shares a favorite recipe for green curry eggplant. This is as good as any I’ve had a restaurant! ~Elise

When I was learning to cook in college a Thai friend’s mother told me that there are two particular tricks you need to be aware of to craft a truly outstanding curry.

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The first is that if you’re using eggplant you have to blister and sear it in order to enhance its unique taste.

The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating.

Green Curry Eggplant

Utilizing these rules this basic green curry is as simple as they come, and that will easily match or beat any green curry you’ve had in a restaurant. While I love the flavor of eggplant in this dish you could just as easily use chicken or shrimp.

I highly encourage you to use makrut lime (aka kaffir lime) leaves if you can find them as they add a certain floral-citrusy flavor that can’t be substituted. You can do this recipe without them, and though it will lack a truly authentic flavor it will still be completely yum-worthy.

Eggplant Green Curry Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

There are a lot of special ingredients in this curry. We've provided links to Amazon for some of the harder-to-find items, and most can be found at an Asian market if there is one near you. Also most of these ingredients can usually be found at Whole Foods.


  • Vegetable oil
  • 2 Japanese eggplants, cut into bite-sized pieces
  • 1 red bell pepper, seeded, sliced into sticks
  • 1 can of bamboo shoots
  • 2 1/2 tablespoons green curry paste
  • 1 can coconut milk
  • 3 makrut lime (kaffir lime) leaves
  • 1 lemongrass stalk, cut into three pieces and bruised
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup Thai Basil or Sweet Basil leaves
  • 1-3 Thai chilies, depending on your heat preference
  • Lime for garnish (optional)


1 Stir-fry the eggplant: Place a tablespoon of vegetable oil in a wok or deep pan over high heat. Add eggplant and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes.

The eggplant will absorb the oil, if some of the eggplant pieces don't get any, add a little more oil.

Remove from heat and set aside in a bowl.

Stir Fry eggplant for green curry

2 Heat curry paste, add half of the coconut milk: Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste - be careful, as it will cause the oil to spit - and sauté over medium heat until fragrant, about 20 to 30 seconds.

Add half of the coconut milk and mix, simmer for 2 to 3 minutes.

3 Add the lemongrass, makrut lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil.

4 Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit.

5 Stir in basil and chilies and remove from heat.

Serve over rice with lime wedges on the side.

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Green Curry Eggplant

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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36 Comments / Reviews

No ImageEggplant Green Curry

Did you make it? Rate it!

  1. Maria

    Absolutely delicious! Second time cooking it but this time I’ve doubled all ingredients. I made green curry paste myself so I put lemongrass directly in there, also added teaspoon of shrimp paste.


  2. Jens

    A couple of problems. First, this is supposed to be delectable, and it is if you eat it in Thailand. Where Garret fails first is that the eggplant needs to be browned and crisp, then drained on a rack (keep warm in the oven). Missing this step will make things mushy.

    Next, you fry the curry paste in oil, then add the coconut milk. Keep cooking it until the sauce starts changing color, then add the remaining ingredients except for the basil, peppers, and eggplant. On the lemongrass, you have to remove the tough outer layers first, then cut and bruise. Failing to do so will introduce a flavor that is less than desirable to the curry.

    When the rice is ready, toss in the Thai chili peppers. Finally, add eggplant and basil, give a quick stir, and serve.

    Garrett needs to spend time in Thailand and learn the finesse. What he presents will be edible, but not amazing. Go for amazing.


  3. Rk

    Great recipe, my absolute fav. I like mine a little more sweet – I use brown sugar swerve. I also like more fluid so I doubled the ingredients except for the leaves and the veggies – so delicious.

  4. Usha

    Yummy- added a bit more curry paste and squeezed a bit of lemon to reduce the spice. Used aubergines, bell peppers, carrots and a green onion.


  5. Karen

    I used thai green curry paste and tofu that I made in the air fryer. Yummy! Thanks


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