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Thai Yellow Curry with Green Beans and Green Eggplant

Updated: Aug 18, 2021

So I asked Alvin over at @magicorganicsco to surprise me with a vegetable for my next subscription. He gave me long green eggplant, which I had NEVER seen before. I was used to the Thai small ones, but definitely haven't work with this before.

First thing that came to mind, was Thai curry as the small green eggplants are used throughout the cuisine. As long as you've got the paste sorted, this is a super quick meal.


  • 1/4 cup fresh yellow curry paste (around less if you're using store bought)

  • 3 green eggplants, sliced into 1/4 inch discs

  • Large handful of green beans, cut into 3 or 4

  • 1/3 cup coconut cream powder + 1 cup water (or 1 can of coconut milk)

  • 1 tbsp light soy sauce

  • 1 tsp vegan fish sauce

  • 1 tbsp of liquid aminos

  • 1 lime, juiced

  • 1 tbsp coconut sugar

  • Crushed peanuts

  • Coriander leaves

  • Olive oil


  1. Heat up olive oil and fry curry paste until fragrant

  2. Add coconut cream powder and water mixture until well integrated

  3. Add eggplants and green beans until cooked through

  4. Season with soy sauce, "fish" sauce, lime juice and coconut sugar - add more of any as needed

  5. Top with crushed peanuts and coriander

  6. Serve with rice, quinoa or eat as is


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