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Thai Eggplant Curry

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Thai Eggplant Curry is a rich and aromatic dish featuring tender eggplant simmered in a creamy coconut curry sauce. Infused with bold spices and fresh basil, it delivers a perfect balance of heat, sweetness, and savory depth.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 2 medium eggplants, cut into cubes
  • 1 red bell pepper, sliced
  • 1 can (13.5 ounces) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon lime juice
  • 1/2 cup fresh basil leaves
  • Salt, to taste

Instructions

  1. Heat vegetable oil in a large skillet or pot over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until softened.
  3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Add the red curry paste and cook for 1 minute, stirring constantly.
  5. Add the cubed eggplant and sliced bell pepper, tossing to coat in the curry paste.
  6. Pour in the coconut milk and vegetable broth, stirring to combine.
  7. Add soy sauce and brown sugar. Bring to a gentle simmer.
  8. Cover and cook for 15–20 minutes until the eggplant is tender.
  9. Stir in lime juice and fresh basil leaves. Adjust seasoning with salt if needed.
  10. Serve hot over steamed rice.

Notes

  • Add chickpeas or tofu for extra plant-based protein.
  • Reduce curry paste for a milder flavor or add chili peppers for more heat.
  • Simmer uncovered to thicken the sauce if needed.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Light coconut milk can be used for a lighter version.

Nutrition

Find it online: https://thefamilycooking.com/thai-eggplant-curry/