Aubergine Thai Red Curry with Peppers

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This vegan aubergine Thai red curry with peppers is the perfect meal for those days when you really want to hit your five-a-day but could also do with a treat. It’s super easy to make in just 30 minutes, and you can customise it, too, depending on what veggies you have on hand.

Photo of a bowl of Aubergine red Thai curry with rice

Few things spell comfort better than a steamy bowl of veggie curry. This aubergine Thai red curry is super easy to make and you don’t even need a long shopping list to get started.

Thai red curry is one of my favourites because it has just the right bit of kick. It’s not so fiery to bother people like me who aren’t into very spicy things, but you can still feel a tingling on your tongue.

I like to make this curry with aubergines and peppers because that’s one of my favourite veggie combinations, but you can just as well make substitutions as you please, especially if you have some veggies that you want to put to good use.

Some things that you can add to this Thai aubergine curry include:

  • Broccoli
  • Cauliflower
  • Mushrooms
  • Carrots
  • Fried tofu
  • Sweet potato
  • Chickpeas
  • Spinach

How to make this vegan aubergine curry recipe?

Chop all the veggies you want to use in the curry and set them aside. If you’re serving the curry with rice, get started on it (unless you’re using the microwavable kind).

  1. Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and ginger and cook for 30 minutes until fragrant.
  2. Add the aubergine and cook for 1-2 minutes until it softens. Next, add the peppers and continue to cook, stirring frequently, for 5 minutes until the veggies soften.
  3. Stir in the red curry paste and cook for 30 seconds, stirring continuously. Add the coconut milk and water. Stir well until coconut paste is dissolved, and bring to a simmer. Lower the heat, cover the pan with a lid and cook for 5-10 minutes until the sauce thickens and the vegetables have softened.
  4. Serve the curry with white rice and a dash of lime juice on top (optional).
Photo of a bowl of Aubergine red Thai curry with rice

What rice goes with Thai red curry?

Jasmine rice is perfect for Thai red curry because it’s an aromatic variety that tastes different from plain long grain white rice. It also remains a bit moist and slightly clumped together when cooked, which makes it the perfect “sponge” for your curry.

You can also serve a veggie Thai red curry with Basmati rice, which is also an aromatic type of rice, but it’s drier than Jasmine rice. If you’re not sold on rice, naan bread would also work with this curry, but I personally recommend rice.

If you liked this aubergine Thai curry, have a look at some of my other veggie curries:

30-Minute Vegan Chickpea and Spinach Curry

Thai Sweet Potato Curry with Spicy Chilli Peanuts

Red Lentil Coconut Dahl with Spicy Paneer

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Yield: 4

Aubergine Thai Red Curry with Peppers

Photo of a bowl of Aubergine red Thai curry with rice

This vegan aubergine Thai red curry with peppers is the perfect meal for those days when you really want to hit your five-a-day but could also do with a treat. It’s super easy to make in just 30 minutes, and you can customise it, too, depending on what veggies you have on hand.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 large aubergine, cut into 1-inch pieces
  • 1 red pepper, cut into bite-size pieces
  • 1 green pepper, cut into bite-size pieces
  • 3 tbsp Thai red curry paste
  • 1 400g (14 oz) can full-fat coconut milk
  • 100 ml water
  • Lime juice, to serve (optional)

Instructions

    1. Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and ginger and cook for 30 minutes until fragrant.
    2. Add the aubergine and cook for 1-2 minutes until it softens. Next, add the peppers and continue to cook, stirring frequently, for 5 minutes until the veggies soften.
    3. Stir in the red curry paste and cook for 30 seconds, stirring continuously. Add the coconut milk and water. Stir well until coconut paste is dissolved, and bring to a simmer. Lower the heat, cover the pan with a lid and cook for 5-10 minutes until the sauce thickens and the vegetables have softened.
    4. Serve the curry with white rice and a dash of lime juice on top (optional).

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 352Total Fat 29gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 281mgCarbohydrates 26gFiber 5gSugar 7gProtein 5g

Nutritional information is an estimate provided by an online nutrition calculator.

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