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    Home » Recipes » All Recipes » Thai Eggplant Curry (and all about Thai eggplants)

    Published: May 8, 2021 · Modified: Apr 23, 2023 by Sarah Baumeister · This post may contain affiliate links · 22 Comments

    Thai Eggplant Curry (and all about Thai eggplants)

    Jump to Recipe Print Recipe

    Thai Eggplant Curry features Thai eggplant (or Thai aubergine, depending on where you are from!), as well as peppers, onions, and aromatics like ginger and garlic. This baby eggplant curry is also naturally gluten free and vegan (no need for substitutions). I love how the thai eggplant soaks up all of the delicious flavors of the sauce, just like a sponge.

    Recently I came across these little cuties in the store, and I knew that I had to use them in a recipe! Generally my go to with any new "vegetable" is a stir fry or a curry, and today I went with the later. This Thai eggplant dish is a little spicy from jalapeno or thai chilies, but feel free to leave that out!

    For another simple curry recipe, try Easy Chickpea and Spinach Curry.

    First things first…

    What are Thai Eggplants?

    You may be wondering, what even are Thai eggplants? Thai eggplants are little green orbs, about the size of a golf ball and are either green or yellow depending on their ripeness. These baby eggplants are often darker near the stem and fade to a creamier white color at the other end.

    Differing from japanese eggplant and chinese eggplant, these eggplants are not purple or elongated shape. Here are some great eggplant recipes!

    They are slightly bitter in flavor, but otherwise mild and they have a crunchy texture. Their botanical name is Solanum melongena, and they are members of the nightshade family (like a tomato!). They are technically a berry but are most often eaten in savory dishes.

    Ingredients

    1 tbsp. olive oil or coconut oil
    10 thai eggplant, stems trimmed and sliced into wedges
    3 tbsp. red curry paste
    1 medium yellow onion, sliced
    4 garlic cloves, minced
    1 red bell pepper, chopped into bite-sized pieces
    1 14 oz. can coconut milk
    ½ tsp. salt
    2 tbsp. fresh cilantro or thai basil leaves
    1 jalapeno or thai chili, minced

    Instructions

    thai eggplant sliced
    thai eggplant sliced
    thai eggplant process 6
    thai eggplant process 6
    thai eggplant process 2
    thai eggplant process 2

    In a large skillet, heat oil over medium heat.

    Once the oil is hot, add in onions, garlic and peppers. Allow to cook for 3-4 minutes and then add in your eggplant, salt and curry paste. Stir to coat.

    Allow to cook for 3-4 more minutes and then pour in the coconut milk. If you have never cooked with coconut milk before, you may be surprised by it's texture. It separates and solidifies when at room temperature. One it heats, it immediately becomes liquified and can easily be stirred into the dish.

    Let the eggplant mixture simmer and stew in the liquid for 10-15 minutes, until they are tender. Top with fresh cilantro or basil and serve over rice.

    thai eggplant process 4
    thai eggplant process 4
    thai eggplant process 5
    thai eggplant process 5
    thai eggplant process 7
    thai eggplant process 7

    Recipe FAQs

    Where can you find Thai eggplants?

    They are not as readily available as traditional eggplants, but many Asian markets will stock them. I found them at my local supermarket, but they are a specialty item that comes and goes. Be on the lookout and you may be pleasantly surprised to see them stocked some day!

    Can you eat thai eggplant raw?

    You certainly can! This is something that sets them apart than other eggplant varieties, in that they can be eaten as crudite or raw in salads. They are really tender and easy to eat. Aside from preparing in curry and spicy basil dishes, they are actually most commonly eaten raw. Simply slice them up and serve them with your favorite dip.

    Can you eat the seeds?

    Yes, you can. Thai eggplant have a lot of seeds in them and it can be difficult to remove them while still retaining the meat. When the fruit is less mature, the seeds are lighter in color and more tender. The more ripe the fruit (it tends to turn yellow on the outside as it ripens) the harder and less palatable the seeds. They also become darker in color and turn brown. You can remove them in you would like, but cooking them should be enough for most people to enjoy.thai eggplant sliced single

    Do you have to peel them?

    Not at all! The skin of thai eggplant is soft and thin. There is no need to peel.

    Looking for more delicious Thai dishes?

    • Thai Cucumber Salad
    • Pad Kra Pao (Thai Basil Chicken)
    • Pad Pak with Chicken
    • 15 Minute Veggie Curry with Vermicelli Noodles
    thai eggplant curry featured

    Thai Eggplant Curry

    Sarah Baumeister
    Thai Eggplant are little green orbs, about the size of a golf ball, and they fit perfectly in this spicy curry dish!
    4.50 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course dinner, Soups and stews
    Cuisine Thai
    Servings 4 servings
    Calories 781 kcal

    Ingredients
      

    • 1 tbsp. olive oil or coconut oil
    • 10 thai eggplant stems trimmed and sliced into wedges
    • 3 tbsp. red curry paste
    • 1 medium yellow onion sliced
    • 4 garlic cloves minced
    • 1 red bell pepper chopped into bite-sized pieces
    • 1 14 oz. can coconut milk
    • ½ tsp. salt
    • 2 tbsp. fresh cilantro or thai basil leaves
    • 1 jalapeno or thai chili minced

    Instructions
     

    • In a large skillet, heat oil over medium heat.
    • Once the oil is hot, add in onions, garlic and peppers. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste. Stir to coat.
    • Allow to cook for 3-4 more minutes and then pour in the coconut milk. Stir.
    • Let the eggplant mixture simmer in the liquid for 10-15 minutes, until they are tender. Top with fresh cilantro or basil and serve over rice

    Nutrition

    Serving: 1gCalories: 781kcalCarbohydrates: 133gProtein: 15gFat: 31gSaturated Fat: 23gPolyunsaturated Fat: 6gSodium: 583mgFiber: 36gSugar: 47g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Beth says

      May 15, 2021 at 2:17 am

      This was so delicious and yummy! My family and I absolutely loved this for dinner the other night! Can’t wait to make this again.

      Reply
    2. Andrea says

      May 15, 2021 at 3:20 am

      What a fabulous looking and sounding curry. Perfect meal for my family.

      Reply
    3. Adrianne says

      May 15, 2021 at 6:15 am

      These eggplants are so cute and I have never seen them before! I can understand why you needed to cook with them, they are so unique. This recipe looks like it has great flavour and I can't wait to give it a go, thanks for sharing!

      Reply
    4. Biana says

      May 17, 2021 at 9:09 pm

      Looks so delicious! I like Thai food, and this curry looks perfect for dinner.

      Reply
    5. Claudia Lamascolo says

      May 17, 2021 at 10:46 pm

      What a great place to start when youve never had thai food, this looks wonderful!

      Reply
    6. Anjali says

      May 17, 2021 at 11:08 pm

      This dish was so easy to make but was packed with flavor - love the shortcut to use red curry paste too!

      Reply
    7. Claudia Lamascolo says

      June 09, 2021 at 5:37 pm

      This sounds so delicious I cant wait to make it, we have eggplant growing and this is being printed as I type, thanks PS that family portrait is adorable congrats on your arrival

      Reply
      • Sarah says

        June 13, 2021 at 1:03 am

        That's perfect. Homegrown eggplant would be wonderful. And thank you so much! He is a dream come true!

        Reply
    8. Jill says

      June 09, 2021 at 5:52 pm

      This sounds delicious. If I can't find Thai eggplants, can I use the purple variety?

      Reply
      • Sarah says

        June 13, 2021 at 1:02 am

        You certainly can! Just cut them into bite-sized pieces.

        Reply
    9. Lima Ekram says

      June 09, 2021 at 6:48 pm

      I just made this recipe - it was soooo good! Thank you for writing up all the tips - got it right the first time!

      Reply
      • Sarah says

        June 13, 2021 at 12:59 am

        I am happy to hear that the tips were helpful!

        Reply
    10. Serena says

      June 09, 2021 at 8:48 pm

      I almost never find these Thai eggplants at my local market. I'm going to have to start looking harder because this curry sounds delish!

      Reply
      • Sarah says

        June 13, 2021 at 12:59 am

        I have been seeing them more recently, but still can be tricky to find. If you can't find them, regular or even chinese eggplant works too.

        Reply
    11. Allyssa says

      June 17, 2021 at 11:54 am

      I tried this one and it turned out really amazing! This recipe is really helpful and very easy to make! Loved it! Thanks a bunch for sharing this recipe, will make it again for sure!

      Reply
    12. Jacqueline Meldrum says

      July 12, 2021 at 4:05 pm

      That looks delicious and I've heard Thai eggplant are much nicer.

      Reply
    13. Cookin' Canuck says

      July 12, 2021 at 5:07 pm

      Now I'll be on the hunt for Thai eggplants! What a great way to highlight their flavor and texture.

      Reply
    14. Kechi says

      July 12, 2021 at 5:17 pm

      This sauce looks unreal!! What a delicious looking curry; thanks for sharing!

      Reply
    15. Alison says

      July 12, 2021 at 5:50 pm

      I love that this recipe is vegan yet super flavorful! The Thai eggplants were delicious!

      Reply
    16. Michaela says

      July 12, 2021 at 6:23 pm

      Love how the eggplant just soaks up all the flavors to make this one incredible looking dish. Can't wait to taste it.

      Reply
    17. Cookin' NYC tax guy says

      June 19, 2022 at 3:54 pm

      Ginger isn't in the recipe but mentioned in the intro. How much and when?

      Reply
      • Sarah says

        June 20, 2022 at 7:23 pm

        I apologize, my curry paste had ginger in it. But extra could be added when you add the garlic. I would do about a tbsp. of grated fresh ginger. -Sarah

        Reply

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

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