30-Minute Roasted Eggplant Vegan Thai Green Curry Recipe
Make this 30-minute roasted eggplant vegan Thai green curry with coconut milk, tofu, and fresh herbs. A rich, aromatic vegetarian meal packed with authentic flavors.
Ingredients
For the Roasted Eggplant
- 2 medium japanese eggplant or purple eggplant, sliced into rounds
- 1 tablespoon olive oil
- Pinch of salt
- Optional: red pepper flakes for heat
For the Curry Sauce
- 1 tablespoon coconut oil
- 2 –3 tablespoon thai green curry paste try mae ploy brand for bold flavor
- 1 can 14 oz coconut milk
- ½ cup water or light vegetable broth
- 1 tablespoon soy sauce or vegan fish sauce alternative
- 1 teaspoon maple syrup or palm sugar / brown sugar
- 1 tablespoon lime juice
- 3 –4 kaffir lime leaves optional but highly recommended
- ½ cup sliced bamboo shoots
Add-Ins
- 1 block firm tofu cubed
- ½ cup green beans
- ½ cup snow peas
- ½ cup baby corn
- 1 red bell peppers sliced
- Optional heat: bird's eye chilies or green chilies
Fresh Finish
- Handful of thai basil
- Fresh cilantro
- Extra lime juice to taste