Quick Thai Green Curry Vegetable Recipe – Coconut & Eggplant

Last Updated on 4 months by Neha Deshmukh

Quick Thai Green Curry Vegetable Recipe – Coconut & Eggplant

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy meal that doesn’t take forever to make. This Thai green curry is exactly that – a vibrant, flavourful dish packed with veggies and ready in under 30 minutes. I first made this when I was craving something comforting and a little bit exotic, and it’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This isn’t your average curry. It’s quick, easy, and bursting with fresh flavours. Plus, it’s a fantastic way to get your veggies in! The creamy coconut milk balances the spice beautifully, and the aromatic herbs really elevate the whole dish. It’s perfect for a cozy night in, or even a casual get-together with friends.

Ingredients

Here’s what you’ll need to whip up this amazing Thai green curry:

• 1 tablespoon oil
• 2 to 4 tablespoons Thai green curry paste (depending on your spice preference!)
• 1 can (400ml) coconut milk
• 1 large yellow onion, chopped
• 1 medium zucchini, chopped
• 8 oz (about 225g) cremini mushrooms, sliced
• 1.5 cups Thai eggplant, quartered
• 1 teaspoon salt
• 1 cup snap peas
• 1 small orange pepper, sliced
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce or tamari
• 0.5 fresh lime, juiced
• 0.25 cup cilantro, chopped
• 0.25 cup Thai basil, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

Thai Green Curry Paste Varieties
There are so many different brands of Thai green curry paste out there. Mae Ploy is a popular choice, but feel free to experiment and find one you love. Keep in mind that some pastes are spicier than others, so start with less and add more to taste.

Coconut Milk: Full-Fat vs. Light
I always recommend using full-fat coconut milk for the richest, creamiest curry. However, if you’re watching your calories, light coconut milk will work too – just know that the flavour won’t be quite as intense.

Thai Eggplant: Exploring Regional Types
Thai eggplant comes in different varieties! I used the round, green kind, but you can also find long, slender ones. If you can’t find Thai eggplant, regular eggplant works in a pinch, but it might need a little longer to cook.

Soy Sauce/Tamari: Gluten-Free Options
If you’re gluten-free, be sure to use tamari instead of soy sauce. They’re pretty much interchangeable in this recipe.

Aromatic Herbs: Cilantro & Thai Basil
Don’t skip the fresh herbs! They add so much brightness and flavour. Thai basil has a slightly anise-like flavour that’s different from regular basil, but if you can’t find it, regular basil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to sauté mode. Heat the oil, then add the green curry paste and sauté for about 30 seconds, until it smells wonderfully fragrant. This step really wakes up the flavours!
2. Pour in the coconut milk and stir well. Add the chopped onion, zucchini, mushrooms, and eggplant, along with the salt. Give everything a good mix to make sure the veggies are coated in that delicious curry sauce.
3. Close the lid and set the Instant Pot to pressure cook on high for just 2 minutes. Then, do a quick release of the pressure.
4. Open the lid and add the snap peas, sliced orange pepper, brown sugar, soy sauce (or tamari), and lime juice. Stir everything together and let it sit for about 2 minutes to allow the flavours to meld.
5. Finally, garnish with plenty of fresh cilantro and Thai basil. Serve hot with jasmine rice – and enjoy!

Expert Tips

• Don’t be afraid to adjust the amount of curry paste to your liking.
• If you want a thicker curry, you can simmer it uncovered for a few minutes after pressure cooking.
• For a richer flavour, add a splash of fish sauce (if you’re not vegetarian).

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Vegan Thai Green Curry
This recipe is already pretty close to vegan! Just double-check that your curry paste doesn’t contain any fish sauce.

Gluten-Free Thai Green Curry
Simply use tamari instead of soy sauce.

Spice Level Adjustment
My family loves a bit of heat, but if you’re sensitive to spice, start with 2 tablespoons of curry paste and add more gradually. You can also add a pinch of sugar to balance the heat.

Festival Adaptation: Vegetarian/Vegan Options for Buddhist Lent
During Buddhist Lent, many people abstain from meat. This curry is a perfect, flavourful option for those observing this period!

Serving Suggestions

This curry is fantastic served with fluffy jasmine rice. A side of naan bread is also delicious for soaking up all that lovely sauce. A simple cucumber salad adds a refreshing contrast to the richness of the curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have more time to develop!

FAQs

What type of rice is best served with Thai green curry?
Jasmine rice is the classic choice! Its fragrant aroma and slightly sticky texture complement the curry perfectly.

Can I use frozen vegetables in this recipe?
Yes, you can! Just add them during the last few minutes of cooking, as they don’t need as long to cook as fresh vegetables.

How can I adjust the sweetness of the curry?
Add more or less brown sugar to taste. A little bit of honey or maple syrup also works well.

What is the best way to store leftover green curry?
In an airtight container in the fridge for up to 3 days.

Can I make this curry ahead of time?
Yes! You can make the curry up to 2 days in advance and store it in the fridge. Just reheat it gently before serving.

What can I substitute for Thai eggplant?
Regular eggplant is a good substitute, but it might need a little longer to cook. You could also use bell peppers or potatoes.