Thai Green Curry with Eggplant and Basil

This is the third in our Thai curry series, modified courtesy of Wei-Chuan, and our favorite.  It has our two favorite curry ingredients: eggplant and basil.  Yum, yum, yum.  We gobbled it up so fast, there wasn’t any left for pictures.  Sorry, what can we say.


  • 2 c Japanese eggplants, partially peeled (we like to peel in zebra stripes), quartered and cut into 1 inch pieces
  • 1 red pepper, chopped (optional)
  • 1/2 onion, chopped (optional)
  • 20 Thai basil leaves, sliced in half

Curry Spice Mix:

  • 2 T. veggie oil
  • 3 T green curry paste
  • 1/2 c coconut milk


  • 14-oz can coconut milk
  • 2 c water
  • 1 Knorr vegetarian bouillon cube
  • 1 t soy sauce
  • 2  t palm sugar
  • 12 kaffir lime leaves


Soak the eggplant in salted water for 15 minutes.

Combine the Curry Sipce Mix ingredients in a medium bowl.  Combine the Sauce ingredients in a large bowl.

Saute the Curry Spice Mix on medium-high heat in a large sauté pan for 1 minute.  Stir in the Sauce, eggplant and pepper/onion if using.  Reduce heat to medium, and continue cooking covered for 15 minutes (or until eggplant is desired softness), stirring occasionally.  Stir in the basil leaves and cook for 1 minute longer.  Remove from heat and serve with rice.


Leave a Comment

Your email address will not be published. Required fields are marked *