Hot and Tangy Thai Green Curry with Eggplant

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai green curry simmered with tender eggplant and fresh herbs, delivering a balanced heat and creamy texture. This Thai-inspired curry recipe (vegetarian), ready in about 30 minutes, pairs Thai green curry paste, coconut milk, eggplants for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

3 tbsp Thai green curry paste
14 oz (1 can) coconut milk
2 small, cut into 1-inch chunks eggplants
2 tbsp vegetable oil
3, minced garlic cloves
1 tbsp fish sauce
1 tsp palm sugar
1/2 cup fresh Thai basil leaves basil leaves
3, torn into pieces lime leaves
2, sliced thin red chili peppers
1/2 cup water
2 cups, cooked for serving jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering. Add 3 minced garlic cloves and 3 tbsp Thai green curry paste, sautéing for 1-2 minutes until fragrant and aromatic.
Step 2: Pour in 14 oz can of coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
Step 3: Add 2 small eggplants cut into 1-inch chunks, 3 torn lime leaves, 1 tbsp fish sauce, and 1 tsp palm sugar. Simmer uncovered for 10-12 minutes until eggplants are tender and sauce thickens slightly.
Step 4: Stir in 1/2 cup fresh Thai basil leaves and 2 thinly sliced red chili peppers, cooking for an additional 1 minute to release freshness and heat.
Step 5: Remove lime leaves before serving. Serve hot curry over steamed jasmine rice for a complete meal.