Eggplant Curry

Eggplant Curry

A Thai style Eggplant Curry. A vegetarian meal that is a welcome addition to the dinner table in Autumn while eggplant (aubergine) are in season.
Course Main
Cuisine vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy


Chilli Paste

  • 4 dried chilli - soaked in warm water until soft and then chopped finely
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 2 lemongrass stalks
  • 5 cloves garlic
  • 2 cm fresh ginger grated
  • 3 kaffir lime leaves chopped
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon shrimp paste
  • 1 tablespoon fresh coriander roots chopped

Other Ingredients

  • 1 tablespoon coconut oil
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 2 kaffir lime leaves
  • 1 red chilli finely chopped
  • 1300 grams fresh eggplant -chopped into cubes about 3 cm
  • 400 ml organic coconut cream or milk

To Serve

  • Rice to serve and fresh coriander leaves


  1. To make the curry paste:
  2. Combine all of the Chilli Paste ingredients in a mortar and pestle (or food processor) and pound until the ingredients form a paste
  3. To make the meal:
  4. Set the rice to cook
  5. Add the coconut oil to a large warm pan on the stove top and then add the curry paste
  6. Stir until fragrant for a minute
  7. Add the cubed eggplant and 1/2 cup of the coconut cream and stir to coat well
  8. Add the remaining ingredients and simmer until the eggplant has softened and is cooked.
  9. Serve with rice and topped with fresh coriander leaves.