Green curry eggplant

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.

A quick and easy recipe for incredibly creamy green curry, made with eggplant, chicken, baby corn, and basil. Tastes just like the restaurants!

What are Thai Aubergines? Aubergines (scientifically known as Solanum Melongena) are native to Asia and Africa but can be traced back to originating in India; where they grow both in the wild and through farming and agriculture. Many hybrid varieties of aubergines, including the Thai aubergine have been cultivated over the years. Thai aubergines specifically, have a few variations of shapes, sizes and colour. Some can be found elongated and cylindrical in shape while others are thick, round…

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Freshly ground spices like cardamom lend their aroma and distinct flavor to this eggplant curry.

This easy Thai green curry with chicken and eggplants will transport you to Thailand with every bite you take! It has incredible flavors from the curry paste cooked in coconut milk, chicken, bamboo shoots, kaffir lime leaves, and Thai eggplants. You can have this authentic Thai green curry chicken for dinner in less than 30 minutes!

Eggplant/ Aubergine is marinated in a spice blend of Tikka Masala and cooked in a creamy tomato sauce to compliment Indian flatbreads.

An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp. A fast and easy weeknight dinner that can be made in 30 minutes! Use store-bought green curry paste or make your own homemade green curry paste.

"Eggplant is one of those vegetables that can stand up against big spices and flavour, so here I have all the bold flavours of a Cape Malay curry with chunks of roasted eggplant. Mopped up with some flaky flatbread, it’s a winner." - Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.