Thai-Style Green Curry with Eggplant and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant green curry simmered with tender eggplant, fresh Thai basil, and coconut milk, balancing creamy richness with herbal and spicy notes. This thai-inspired curry ready in about 25 minutes pairs coconut oil, green curry paste, coconut milk 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: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a medium saucepan over medium heat until hot. Add 3 tablespoons green curry paste and sauté for 2 minutes until fragrant and aromatic.
  2. Step 2: Slowly stir in 1 can (13.5 oz) coconut milk and 1/2 cup water, bringing the mixture to a gentle simmer.
  3. Step 3: Add 2 small eggplants quartered and 1 cup drained bamboo shoots, cooking for 8-10 minutes until eggplants are tender.
  4. Step 4: Season with 2 tablespoons fish sauce and 1 tablespoon palm sugar, stirring until sugar dissolves and the curry balances sweet and salty.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and 1 sliced red chili for a fresh, spicy finish. Serve hot over steamed jasmine rice.

Frequently asked questions

How long does Thai-Style Green Curry with Eggplant and Basil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai-Style Green Curry with Eggplant and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Thai-Style Green Curry with Eggplant and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai-Style Green Curry with Eggplant and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thai-Style Green Curry with Eggplant and Basil?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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