Green Coconut Eggplant Curry
Spice up your menu with this eggplant curry recipe.
Thai curry paste, ginger and lemongrass make eggplant green curry a vegetarian delight everyone will love.
Cook: 90 minutes | Prep: 20 minutes | Serving: 6 servings
8 tablespoons neutral oil, such as avocado oil
1 pound Japanese eggplant, trimmed and cut into 2-inch x ½-inch thick strips
2 medium red onions, peeled, halved and sliced into ¼-inch thick half moons
2 cloves garlic, minced, plus 4 cloves, thinly sliced
2 (2-inch) pieces fresh ginger, peeled, one finely grated and the other sliced into matchsticks
1 (6-inch) piece lemongrass, core end smashed flat and tough outer leaves removed, finely sliced
3 tablespoons Thai green curry paste, or more to taste
2 (13.5-ounce) cans unsweetened coconut milk
Juice of 2 limes
1 teaspoon fish sauce
½ teaspoon salt, or more to taste
2 scallions, trimmed and thinly sliced, for serving
1 small bunch cilantro, leaves picked, for serving
Pinch of chili flakes, for serving
Cooked white rice, for serving
- Wrap tofu in a clean kitchen towel and place in a shallow pie plate. Weight it with something heavy, like a cast iron skillet. Let stand for 30 minutes. Unwrap and slice pressed tofu into 1½-inch cubes. In a medium heavy-bottomed soup pot, heat 2 tablespoons of oil over medium until just simmering. Arrange half the eggplant slices in a single layer. Cook until golden, about 3 minutes per side. Transfer to a plate. Heat another 2 tablespoons of oil, cook remaining eggplant, and transfer to a plate.
- Add 1 tablespoon of oil to the pot. Add onions and cook, stirring, until soft and translucent, about 8 minutes. Add minced garlic, grated ginger and lemongrass and cook, stirring, until very fragrant, about 2 minutes. Add curry paste and cook a few minutes more, stirring constantly. Stir in coconut milk. Return eggplant to the pot. Add lime juice, fish sauce and salt. Bring to a simmer and cook until eggplant is very tender, about 30 minutes.
- In a large skillet, heat 2 tablespoons of oil over medium until shimmering. Arrange tofu in a skillet and cook until golden and crisp, about 3 minutes per side. Remove from the skillet and set aside. Add remaining tablespoon of oil and quickly cook garlic slices and ginger matchsticks until crisp.
- Serve eggplant curry over rice, garnished with scallions, cilantro, chili flakes and crisped garlic and ginger.