Skip to main content New<> this month
Get the Allrecipes magazine

Thai Vegetables in Green Curry

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"This is a Thai-inspired, green coconut curry with eggplant and sweet potatoes. Adjust amount of curry paste to suit your taste. Serve with steamed rice."
Added to shopping list. Go to shopping list.


55 m servings 316
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.
  2. Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and kaffir lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.
  3. Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.

Nutrition Facts

Per Serving: 316 calories; 28.8 29.4 9.1 0 816 Full nutrition

Explore more


Read all reviews 0