Main Course · Dinner · Thai ·

Fragrant Thai Green Curry with Eggplant and Basil

Name: Fragrant Thai Green Curry with Eggplant and Basil
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 green chilies, deseeded and chopped; 3 cloves garlic, minced; 1-inch piece of ginger, peeled and chopped; 1 stalk lemongrass, chopped; 1 bunch cilantro, stems included; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp shrimp paste; Zest of 1 lime; 2 tbsp vegetable oil; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 400ml coconut milk; 1 cup vegetable stock; 2 Thai eggplants, cubed; 1 cup sugar snap peas; 1 red bell pepper, sliced; 1 cup Thai basil leaves; 2 tbsp fish sauce; 2 tbsp brown sugar; Juice of 1 lime

This delightful Thai Green Curry is both spicy and comforting, featuring tender eggplant, aromatic basil, and a flavorful green curry paste.

4.9(682 reviews)

·By Ethan Brooks·July 28, 2025

Fragrant Thai Green Curry with Eggplant and Basil — Main Course served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Green Curry Paste

Curry

Seasoning

Nutrition

Per serving

Calories: 308 kcal
Protein: 6.13 g
Carbs: 30.97 g
Fat: 22.08 g
Fiber: 6.68 g

Whole recipe

Total

Calories: 1231 kcal
Protein: 24.51 g
Carbs: 123.87 g
Fat: 88.33 g
Fiber: 26.73 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 green chilies deseeded and chopped	16	0.72	3.68	0.24	0.64
3 cloves garlic minced	14	0.55	3.06	0.03	0.2
1-inch piece of ginger peeled and chopped	5	0.11	1.08	0.05	0.12
1 stalk lemongrass chopped	5	0.2	1.2	0.06	0.3
1 bunch cilantro stems included	23	2.1	3.96	0.52	2.8
1 tbsp coriander seeds	26	1.1	5.1	0.9	2.1
1 tsp cumin seeds	8	0.4	0.92	0.47	0.22
1 tsp shrimp paste	7	0.76	0.64	0.33	0
Zest of 1 lime	2	0.05	0.6	0.02	0.17
2 tbsp vegetable oil	240	0	0	28	0
1 medium onion thinly sliced	44	1.1	10.3	0.1	1.9
2 cloves garlic minced	9	0.4	1.8	0.03	0.1
400ml coconut milk	552	5.3	13.2	57.2	4
1 cup vegetable stock	12	0.9	2.3	0.2	0.1
2 Thai eggplants cubed	48	1.9	11.4	0.4	5.2
1 cup sugar snap peas	41	2.8	7.3	0.3	3.4
1 red bell pepper sliced	37	1.2	9	0.4	3.1
1 cup Thai basil leaves	22	3.2	1.9	0.7	1.6
2 tbsp fish sauce	9	1.4	0	0	0
2 tbsp brown sugar	110	0	28.7	0	0
Juice of 1 lime	11	0.2	3.7	0.1	0.1

These estimates are approximations and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Green Curry Paste

1
Dry roast the spices
Dry roast the coriander and cumin seeds until fragrant.
Tip: Do not skip dry roasting the spices; it enriches the curry's flavor.
2
Blend ingredients
Blend all paste ingredients in a food processor until smooth.
3
Store paste
Store in an airtight container until ready to use.
Tip: Freeze extra curry paste for future use; it keeps well for months.

Preparing the Vegetables

1
Cube eggplants
Rinse and cube the eggplants, set aside.
2
Slice vegetables
Slice the onion, red bell pepper, and sugar snap peas.
3
Prevent browning
Prepare a bowl of water to keep the eggplants from browning.

How to Make Fragrant Thai Green Curry with Eggplant and Basil

Total time: 1 h 40 min · Yields 4 servings

1
Sautéing Aromatics
Heat oil in a large pan, add onions and garlic until translucent.
2
Cooking Vegetables
Add eggplants, bell pepper, and peas, stir for 5 minutes.
3
Simmering the Curry
Mix in the curry paste, coconut milk, and vegetable stock. Simmer until vegetables are tender.