Thai Vegetable Curry

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READY IN: 35mins
Recipe by Chef at Large

A simple curry dish that's very quick to make and tastes great. Use Asian eggplants, the long thin ones, as they are sweeter and the skin is thinner than the regular eggplants.

Ingredients Nutrition


  1. Heat oil in a skillet or wok over medium high heat.
  2. Add onion and saute for 1 minute then add ginger and garlic, stir-fry another 30 seconds.
  3. Add curry paste and stir-fry 1 minute longer or until ingredients are combined.
  4. Add eggplant and zucchini and saute until well combined, about 2 minutes.
  5. Add mushrooms and stir-fry a minute longer.
  6. Stir in coconut milk, stock, lime juice, rind, fish stock and sugar and bring to a boil.
  7. Reduce heat and simmer for 15 minutes or until vegetables are cooked.
  8. Stir in corrinder.

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