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Thai Aubergine Recipe

5 from 1 vote
Here’s the complete Thai Aubergine Recipe with everything you need:
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Thailand
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Thai aubergines or regular small aubergines if unavailable
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 red chili finely sliced (optional)
  • 1 tbsp red Thai curry paste
  • 1 can 400 ml coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce optional, skip for a vegan version
  • 1 tsp sugar
  • Juice of 1 lime
  • Fresh coriander cilantro for garnish
  • Jasmine rice or sticky rice to serve

Equipment

  • Large skillet or wok
  • Knife and cutting board
  • Mixing spoon
  • Small saucepan (for the rice)

Method
 

  1. Step 1 (Prep the Aubergine): Chop the thai aubergines into small wedges or chunks. Use regular aubergines, chopped into cubes.
  2. Step 2. Stir Fry the Veggies : Place the vegetable oil in a large skillet or wok over medium heat. Put the chopped onions, garlic and ginger. Cook, stirring frequently for about 2 minutes or until fragrant.
  3. Step 3 Adding the Curry Paste and Coconut Milk : Add the red Thai curry paste and a sliced chili. Cook for 1 minute. Next, add the coconut milk and stir well to combine.
  4. Step 4 (Cook the Aubergines): Pour the jaws on to a separate pan fil in some more oil and then pour yo tour chopped onions, add your cubed aubergines. Pour in the soy (and fish, if using) sauce and sugar. Allow the aubergines to cook in curry sauce for about 10–15 minutes, or until it gets tender.
  5. Step 5 — Finish with Lime Juice : Enjoy the pop of freshness from lime as you take it off heat.
  6. Step 6 (Garnish and Serve): The curry is great served over jasmine or sticky rice, Garnish with fresh coriander and lime wedge (on the side).

Notes

  • If you want extra protein, you can add tofu or cooked chicken into the curry alongside the aubergines.
  • Adjust the spice level by adding more or less red chili or curry paste.
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