Thai Green Curry with Eggplant Recipe

A pan with Thai green curry with a wooden spoon.

4.43 from 14 votes

Experience an explosion of taste with Thai Green Curry Eggplant, a vibrant blend of red bell peppers, spinach, snow peas, and bean sprouts - a feast for the senses, ready in just 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Thai

Diet: Gluten Free, Dairy Free, Vegetarian

Servings: servings

Calories: 223kcal

Author: Linda

Ingredients

1 teaspoon Sea Salt
2 teaspoons peanut oil divided
1 large eggplant peeled and cut into bite-sized pieces
1 red bell pepper sliced
1/4 pound snow peas
1 1/2 cups spinach
2 cups green curry sauce
4 wild lime leaves optional
1 teaspoon fish sauce
1 teaspoon brown sugar
3/4 cup Thai basil leaves chopped
1 cup bean sprouts
1 lime cut into wedges

Instructions

Make the green curry sauce and set it aside.
Place the eggplant pieces in a colander and toss with sea salt. Let them stand for fifteen minutes to allow any bitter residue to drain off. Rinse off the salt.
Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear the eggplant in the hot oil until blistered, about 3 minutes.
Add the remaining tablespoon of oil along with the red pepper and snow peas, and sauté for one minute. Add the spinach and toss to wilt.
Reduce the heat to medium-low, and stir in the basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
Remove the lime leaves with a slotted spoon, and stir in the fish sauce and brown sugar. Remove from heat and stir in the fresh basil leaves.
Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing. Be sure to check out my post on how to make perfect rice every time!

Notes

Store Thai Green Curry with Eggplant in the refrigerator for up to 3 days in an airtight container. While freezing is possible, the texture of eggplant and other vegetables may change upon thawing, so it's best enjoyed fresh. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving as it can make the vegetables soggy. If the curry appears thick after refrigeration, you can add a little water or coconut milk during reheating to adjust the consistency.

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