Organic Thai Green Curry with Bamboo Shoots and Eggplant

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 vibrant green curry simmered with tender eggplant and crunchy bamboo shoots, enriched with fragrant herbs and creamy coconut milk. This Thai recipe (vegetarian), ready in about 30 minutes, pairs organic green curry paste, coconut milk, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

3 tbsp organic green curry paste
400 ml coconut milk
1 medium (about 200 g), cut into 1-inch cubes eggplant
150 g, sliced bamboo shoots
1/2 cup organic Thai basil leaves
2 tbsp fish sauce
1 tbsp palm sugar
2 tbsp vegetable oil
1/2 cup water
4, torn fresh kaffir lime leaves
1, thinly sliced (optional) red chili

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 3 tbsp organic green curry paste and sauté for 2 minutes until fragrant and oil separates.
Step 2: Pour in 400 ml coconut milk and 1/2 cup water, stirring to combine with the curry paste. Bring to a gentle simmer over medium-low heat.
Step 3: Add 1 medium eggplant cut into 1-inch cubes, 150 g sliced bamboo shoots, and 4 torn kaffir lime leaves. Simmer uncovered for 10 minutes until eggplant is tender.
Step 4: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, adjusting to balance salty and sweet flavors. Cook for another 2 minutes.
Step 5: Remove from heat and fold in 1/2 cup organic Thai basil leaves and 1 thinly sliced red chili for a fresh, spicy finish. Serve hot with jasmine rice.