Thai Vegetables in Green Curry

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.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
4 servings


  • 1 teaspoon vegetable oil

  • 1 medium onion, chopped

  • 3 tablespoons green curry paste

  • 1 (14 ounce) can coconut milk

  • 1 cup water

  • 1 medium sweet potato, peeled and cubed

  • 1 medium eggplant, sliced

  • 2 red Thai chile peppers, diced

  • 6 makrut lime leaves

  • 2 tablespoons lime juice

  • 2 tablespoons fish sauce

  • 2 teaspoons brown sugar

  • 2 teaspoons lime zest

  • ½ cup chopped cilantro, or to taste

  • ½ cup chopped Thai basil, or to taste


  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 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
29g Fat
29g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 316
% Daily Value *
Total Fat 29g 37%
Saturated Fat 19g 96%
Sodium 816mg 35%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 28%
Total Sugars 9g
Protein 9g
Vitamin C 19mg 96%
Calcium 74mg 6%
Iron 4mg 24%
Potassium 799mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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