Thai Eggplant Recipe — Spicy Thai Eggplant Curry

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What is a Thai eggplant? It’s a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Try this simple and delicious Thai eggplant
curry recipe. A printable copy of this recipe can be found at
Give this Thai eggplant curry recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
and to print all recipes visit my website at

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Thai Eggplant Curry Ingredients:
8-10 THAI EGGPLANT (quartered)
1½ cup ONION (chopped)
1 cup RED BELL PEPPER (chopped)
4 cloves GARLIC (finely chopped)
1 Tbsp GINGER (finely chopped)
1 Tbsp LEMON GRASS (finely chopped)
1 tsp CHILI PEPPERS (finely chopped)
SALT to taste

Thai Eggplant Curry Directions:
Heat oil in a large skillet on medium high heat. We use coconut oil in this recipe, but substitute olive oil if you like. When oil is heated, add the onion, bell pepper, garlic, ginger, lemon grass, and hot peppers. Add as much or little hot pepper as your taste buds desire. Saute these ingredients for 2-3 minutes and then stir in the coriander, turmeric, chili powder, and salt (salt to taste, as they say). Continue sauteing 1-2 minutes and then add the quartered Thai eggplant. Stir 1 can of coconut milk into the mix. Allow dish to come to a bubble, and then reduce heat to a simmer, cover, and let cook away for 10-15 minutes, or until the eggplant is cooked to desired doneness; the eggplant skin adds a nice texture to the dish. When the eggplant is cooked, turn off the heat and add chopped Thai basil and lime juice; substitute lemon juice if you like–but I prefer lime juice with this dish. And that’s it. It’s a yummy curry, pretty easy to make, and tastes
great served over rice. Hope you like it.
Give this Thai eggplant curry recipe a try and let me know what you think, and bon appétit!

The music is “Easy Jam” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:


Linda Honeck says:

Cracking up

Bored Mom says:

The light coconut milk comment !! I LOL'd!!!

eyezpopmusic says:

you sound black

fogmann says:

Found this recipe when looking for something nice to make with Thai eggplant that my husband picked up at the local international food store, and oh my goodness, was this an amazing curry! I made a whole large pot of it, and instead of using spices and chilies, I went for the curry paste – half can of Maesri prik khing curry paste and full can of red curry paste, and two full cans of NON-lite coconut milk, one lime, some ginger, garlic, sweet thick soy sauce, fish sauce and oyster sauce, and as for main ingredients, I added one chicken breast, one bok choy, a piece of daikon radish, about 9 of those cute little thai eggplants (very tasty), two zucchinis and bamboo shoots… and a bit of brown sugar. My husband loved it, so thanks a lot for this recipe, I am glad I was able to use those eggplants in a tasty dish we all loved!

CptDunsel says:

Chef Buck – Thanks for this.  I have eaten eggplant in Thai restaurants for years, but never actually saw Thai eggplant – they seem to always use Chinese eggplant.  I went to a local Asian market, got some Thai eggplant, and tried this.I think I did one thing wrong, though.  What variety of "chili powder" do you use?  I used what I had in the kitchen, and it was OK, but the flavor profile was a bit like a Mexican dish instead of Thai.

Colleen Courtney says:

I am making this now with mushrooms and baby bok choy! Yum!

Chef Buck says:

bought some Thai eggplant today, so this recipe is in my near future #thaifood   #recipeideas  

Kala Kesunathan says:

love it!! 

goov47 says:

Looks great! Going to try this tomorrow.

Garry Perkins says:

Some come slightly larger. I like them a lot. The Chinese ones are in between. They look and taste like the regular ones but thinner and easier to prepare.

TheWolfePit says:

Gotta add this to my list of recipes to try!  Very nice!

Fern Reed says:

I never heard of Thai eggplant before!!!   I will look for it in the grocery store??
I want to make this, thanks !!!

CauldronShow says:

Looks great sir!

Wullop Khin says:

Great, step-by-step education video. Thanks from Thailand.

hellorodney says:

ahhhhhhhhh,,, ARTISTS at work,,,life is good

Jesusislove150 says:

That's definitely something I want to try!  Thanks for sharing!

Robb's Homemade Life says:

I had to wait 2 minutes for the boom. LOL
 Colors are great. I never heard of Thai eggplant, look good. Lite coconut milk comment made me laugh. have you guys ever tried parboiled rice? Sorry if I asked before.

Gregory Brilowski says:

Gregory Brilowski How often can I say how much you guys Rock before it gets old? You guys Rock!  "Whatever you got around the house" is mostly my style.

MSE. Dzirasa says:

That eggplant looks a bit like West African 'GARDEN EGGS' except they are white on the outside as well as the inside, and very pulpy with thin skin…Yummy looking curry; makes me wanna boil some rice lol 🙂

NoviceIndustries says:

"Light" Coconut Milk?!

LadyDemigod says:

That's a healthy dish. Where you buy Thai eggplant? Can you use the regular version found in the supermarkets?

Mystic Dandelion says:

WoW~never seen these before.. guess I got to go to the Asian Market on Saturday..wha?

Emmanuel Odulukue says:

Just in time! I was thinking about recipes with coconut milk and this is a fantastic idea. I will make it with some local eggplants though because there is no way I can  find them in Greece! Thank you!

MANNY~EmberDim says:

Looks really good actually! 😀

John Karavitis says:

Never even knew this kind of eggplant existed.  Good video, quick and to the point.  This recipe is on my list.  Cheers.

P.S.  Is that jasmine rice sticky rice?

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