Vegetable Green Curry with Coconut and Eggplant

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

A vibrant green curry simmered with tender Thai eggplant, bamboo shoots, and a creamy coconut milk base. This thai (vegetarian) ready in about 35 minutes pairs green curry paste, coconut milk, vegetable oil 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: 15 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 tbsp green curry paste and sauté for 2 minutes until fragrant and the oil separates from the paste.
  2. Step 2: Pour in 14 oz coconut milk and 1/2 cup water, stirring to combine, then bring to a gentle simmer.
  3. Step 3: Add 1 cup quartered Thai eggplants, 1/2 cup sliced bamboo shoots, 1 medium sliced red bell pepper, and 1 cup trimmed green beans. Simmer uncovered for 10 minutes until vegetables are tender.
  4. Step 4: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, adjusting seasoning to balance salty and sweet flavors.
  5. Step 5: Remove from heat and fold in 1/2 cup Thai basil leaves, letting the residual heat wilt them.
  6. Step 6: Serve hot with steamed jasmine rice for a classic Thai meal.

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Frequently asked questions

How long does Vegetable Green Curry with Coconut and Eggplant take to make?

Total time is about 35 minutes (15 min prep + 20 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 Vegetable Green Curry with Coconut and Eggplant?

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 green curry paste from drying out.

Can I substitute ingredients in Vegetable Green Curry with Coconut and Eggplant?

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 Vegetable Green Curry with Coconut and Eggplant 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.

Is Vegetable Green Curry with Coconut and Eggplant vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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