Thai eggplant curry

This fresh and fragrant vegetarian green curry features three types of eggplant to soak up the traditional Thai flavours.

  • 25 mins cooking
  • Serves 4
  • Print


Thai eggplant curry
  • 250 gram (8 ounces) thai eggplant, quartered
  • 2 (120g) baby (finger) eggplants, sliced
  • 1 small_piece (230g) eggplant, cut into thick batons
  • 1 tablespoon vegetable oil
  • 4 (100g) shallot , sliced thinly
  • 10 centimetre (4-inch) stick fresh lemon grass (20g), halved lengthways, bruised
  • 1/4 cup (75g) green curry paste
  • 1 cup (250ml) coconut milk
  • 1/2 cup (125ml) water
  • 4 fresh kaffir lime leaves
  • 30 gram (1 ounce) fresh thai basil leaves
  • 1 fresh long red chilli, sliced thinly


Thai eggplant curry
  • 1
    Steam all eggplants 8 minutes or until almost tender.
  • 2
    Meanwhile, heat oil in a medium saucepan over medium heat, cook shallot and lemon grass for 3 minutes until softened. Add curry paste, cook, stirring, 1 minute or until fragrant.
  • 3
    Stir in coconut milk, the water and lime leaves; bring to a simmer. Add eggplant; cook, covered, 5 minutes or until eggplant is tender.
  • 4
    Stir half the basil leaves into curry. Season to taste.
  • 5
    Serve curry sprinkled with chilli and remaining basil leaves.


Thai eggplant is also known as makeua prao; golf-ball sized eggplants available in different colours, but most commonly green traced in off-white. They are found in Asian grocery stores.

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