Eggplant in Thai Green Curry

Thai green curry is one of my favorite curries, mainly because it’s base is coconut milk.  I think you could put any veggie in it, and it would taste good.  If you’re a strict vegetarian, I recommend reading the green curry paste ingredients really carefully- many of them have shrimp/shrimp paste in them.  Anyhow, I saw really good eggplant and baby bok choy in the grocery store this weekend, so that’s what I used this in the curry this time.


1 tbsp vegetable oil
2 garlic cloves, chopped
1/4 large onion, chopped
1 tbsp Thai green curry paste
13 oz can coconut milk
2 long, thin purple eggplants, cut into ~1/2 inch slices and then cut in half again (so they are semi-circles)
16 oz tofu, cut into ~1 inch cubes
1 tsp salt
1 tablespoon ginger, grated
0.5 oz can sliced water chestnuts
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh mint
2 baby bok choy heads


1.  Place the tofu in a single layer on a greased cookie tray.  Broil them in the oven on the top rack for 15 minutes.  Flip them over and broil the other side for 5 minutes.

2.  Heat oil in large heavy bottom pot over med-high heat.  Add garlic and onions and saute for ~1 min.  Add the green curry paste and fry for ~1 minute, mix constantly so that it doesn’t stick.   Mix in coconut milk, a little at a time and bring to a slow boil.

3.  Add the eggplant, broiled tofu , ginger, and salt.  Cover and simmer for another 15 minutes, until eggplant is tender.

4.  Once the eggplant is tender, add the water chestnuts, bok choy, cilantro, and mint.  Boil for another 2 minutes.

5.  Serve hot with rice or noodles.


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