Description
This authentic Thai aubergine recipe combines tender aubergines, creamy coconut milk, and bold Thai spices for a dish that’s easy to make and packed with flavor.
Ingredients
Scale
- 300g Thai aubergines, quartered
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 shallots, chopped
- 2 tbsp red or green curry paste
- 400ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 4 kaffir lime leaves
- 1 cup green beans (optional)
- 1 cup bell peppers, sliced
- 1 handful Thai basil leaves
- Fresh red chilies, sliced (optional, for garnish)
- Steamed jasmine rice, for serving
Instructions
- Wash and quarter the Thai aubergines. Prepare additional vegetables and protein, if using.
- Heat oil in a large pan or wok over medium heat. Sauté garlic and shallots until fragrant.
- Add curry paste and stir for 2–3 minutes.
- Gradually pour in coconut milk, stirring to combine with the paste. Simmer for 5 minutes.
- Add the Thai aubergines and other vegetables. Cook for 10–12 minutes or until tender.
- Season with fish sauce, soy sauce, and palm sugar. Taste and adjust as needed.
- Stir in kaffir lime leaves and Thai basil. Cook for 1–2 more minutes.
- Garnish with sliced chilies if desired, and serve hot with steamed jasmine rice.
Notes
- Soak Thai aubergines in salted water before cooking to reduce bitterness.
- Adjust the spice level by adding or reducing chilies in the curry paste.
- For a vegetarian version, replace fish sauce with soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Keywords: Thai aubergine recipe, Thai eggplant dish, coconut curry, spicy Thai aubergines