Eggplant Thai Green Curry

This Eggplant Thai green curry recipe is full of comfort and flavour, plus it’s easy to make.

Total time 35 minutes | Serves 4 | Vegan | Gluten Free | Nut Free


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 10g ginger, finely grated
  • 2 tablespoons Thai green curry paste
  • 1 bunch coriander, roots and stalks washed and finely chopped, leaves picked
  • 400ml can lite coconut milk
  • 4 kaffir lime leaves
  • 100g sugar snap or snow peas
  • Juice of 1/2 lime, plus extra to serve
  • 2 eggplants, diced
  • 400g firm tofu, diced
  • Steamed rice, to serve


  1. Heat olive oil in a large saucepan over medium heat. Add onion and sauté or 5 minutes, or until soft and translucent. Add grated ginger, curry paste, and chopped coriander roots and cook for another 2-3, or until fragrant.
  2. Add canned coconut milk and lime leaves, then mix and bring to a gentle simmer for 2 minutes before adding sugar snap/snow peas, eggplant, tofu and lime juice. Stir together and cook on medium-low heat for 15-25 minutes, or until eggplant is tender.
  3. Serve with a side of rice, squeeze of lime juice and garnish of coriander leaves.

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