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.
Two Important Tips for the Best Thai Green Curry
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.
How to Make This Green Curry Recipe Your Own
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 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.
Adaptations and Variations of Green Curry
- Substitute soy sauce or coconut aminos for the fish sauce to make it vegetarian.
- Substitute water chestnuts for the bamboo shoots.
- Substitute coconut sugar for the brown sugar.
- Add a squeeze or two of lemon juice to tame the spice.
- Add sautéed mushrooms.
- Substitute regular eggplant for the Japanese.
What Kind of Coconut Milk to Use
Use unsweetened, full-fat canned coconut milk. Do not use refrigerated coconut milk.
How to Store and Reheat This Dish
Store leftover green curry tightly covered in the refrigerator for up to 5 days. Reheat in the microwave in a saucepan over medium heat until heated through. Add a little more coconut milk to thin out the sauce out of it has thickened.
What to Serve With Thai Green Curry
White rice is what is commonly served with Thai green curry, but you can also serve this dish over:
And, while this can be a one-bowl meal, if you're looking for a side dish to add to your meal, serve it with Asian coleslaw.
More Thai Recipes to Try!
- Thai Noodle Salad With Peanut Sauce
- Pad Thai
- Thai Green Curry With Chicken
- Quick Green Curry Chicken With Zucchini Noodles
- Tom Yum Soup (Spicy Thai Soup with Shrimp)
Eggplant Green Curry
There are a few special ingredients in this curry. Most can be found at an Asian market or well-stocked grocery store.
For a vegetarian curry, swap soy sauce or coconut aminos for the fish sauce.
2 Japanese eggplants, cut into bite-sized pieces
1 red bell pepper, seeded, sliced into sticks
1 can bamboo shoots
2 1/2 tablespoons green curry paste
1 can coconut milk
3 makrut 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 to 3 whole Thai chilies, depending on your heat preference
Lime for garnish, optional
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.
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.
Add the lemongrass, makrut, fish sauce, brown sugar, and remaining coconut milk:
Bring the mixture to a boil.
Add the bamboo shoots, cooked eggplant, and bell pepper:
Cook for 4 to 5 minutes until all ingredients are softened a bit.
Stir in basil and chilies and remove from heat:
Serve over rice with lime wedges on the side.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 13g||45%|
|Total Sugars 18g|
|Vitamin C 82mg||408%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|