A one pot simple weeknight Thai Red Curry with Eggplant and Sweet Peppers comes together in about 30 minutes and is freezer friendly. It’s made in one pot with zesty prepared red curry paste and coconut milk. Make yours with tofu or chickpeas! This recipe is vegetarian, vegan and gluten free. 
Pantry Ingredients for Thai Eggplant Curry
Ingredients I always tend to have on hand: curry paste, coconut milk, fresh ginger, garlic, and onions. This is the base of Thai curry, forever adaptable and such a flavorful way to use those lingering veggies in the fridge. However, it’s gotta have lots of ginger and garlic as the base so that the flavors pop!
Have I told you how much I adore eggplant? It’s truly a vegetable I have complete heart eyes for, and although roasted is my favorite, stir-fried in curry is not far behind.
This Thai Red Curry with Eggplant and Sweet Peppers couldn’t be simpler to make.
Related: Love red curry? Give my Thai Mushroom Pumpkin Curry Recipe a go!
At a Glance: How to Make this Thai Eggplant Recipe
Weeknight simple, this Thai Red Curry with Eggplant and Sweet Peppers is full of flavor and interesting textures.
- First, choose chickpeas or baked tofu to include in the recipe. Press and bake the tofu if using.
- Second, grate the garlic and ginger. Chop the veggies into bite size pieces.
- Third, put some Jasmine rice on to cook.
- Next, sauté the eggplant and onion in a bit of coconut oil to soften, then add the sweet peppers. Stir in the garlic and ginger, red curry paste, red pepper flakes, and brown sugar.
- Last, deglaze the pot with broth and coconut milk. Stir in the tofu or cooked chickpeas. Simmer, then stir in a squeeze of lime juice and a few tablespoons of Tamari.
By the time the curry is done, the rice is ready! Garnishing this Thai Red Curry with sesame seeds and Thai basil is a delicious way to add a little beauty, texture and flavor to this dish.
Find more weeknight dinners like this one in my 35-Minute Vegetarian Dinners recipe collection.
Traci’s Tips
- Eggplant: look for Globe, Italian or Japanese eggplant. I like Globe (pictured above) because that’s what the farms grow here. Choose an eggplant with smooth, shiny skin, a firm texture and with a green stem (no browning or mushyness).
- Bell Peppers: use any color of sweet peppers you like. Red and yellow tend to be sweeter than green. They’re all good!
- How Spicy? this recipe calls for 1/4 tsp of red pepper flakes (chili flakes), for a spicy of about 4. Another pinch should take it up to a 5! Remember there’s spice in the red curry paste too.
Thai Red Curry with Eggplant and Sweet Peppers Recipe
Ingredients
- 14 oz (397 grams) Firm Tofu, pressed for 20-30 minutes and drained (*see notes for chickpea option)
- 2 tablespoons Coconut Oil
- 1 pound (450 grams) Globe Eggplant, Sliced into 1/2" cubes
- 1 cup (165 grams) Yellow Onion, medium dice, about 1 medium onion
- 2 cups (260 grams) Sweet Bell Peppers, medium dice, green, yellow or red - or a mix, about two peppers
- 1 tablespoon Fresh Garlic, microplaned
- 1 tablespoon Fresh Ginger, microplaned
- 2 tablespoons Red Curry Paste
- 1/4 teaspoon Red Pepper Flakes, optional - about a spicy 4 with it!
- 1 tablespoon Brown Sugar, or maple syrup, or to taste
- 1/2 cup (120 grams) Vegetable Broth
- 1 13 1/2 ounce (403 grams) Can of Coconut Milk, full fat
- 2 tablespoons Tamari
- 1/2 Lime, juiced
Serve With: Thai basil, lime wedges, sesame seeds, cilantro and jasmine rice.
Instructions
For The Tofu:
- While pressing the tofu (see notes for chickpea sub)** preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1 inch (2.5 centimeters) cubes and place on a parchment lined sheet pan. Bake for 20 minutes or until golden. This will dry the tofu out. Set aside.
For the Curry:
- In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.
- Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.
- Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice.
- Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.
- Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I had some milk to use up, so I made paneer instead of tofu (not Thai, I know, but I hate wasting food!) and then used the whey in place of the vegetable broth and it was super tasty! The base flavors were great, the dish was so pretty with the purple eggplant, red curry, and yellow peppers, and I love a recipe that you can switch up a little to fit your pantry. Thanks!
Oh yes! But that sounds delicious, Gina and I bet the flavors with the paneer were delicious! Thank you for your note and sharing your subs with us.
Nice recipe! Wondering what you do with your ginger? Do you peel it before microplaning? If so, is there a trick to expedite doing so? Thanx, and keep on keepin’ on. :>)
Hi Ken! I don’t peel before microplaning. I find the skin either falls to the side or gets pulverized by the microplane so I don’t detect it in the curry. Peeling is a pain, so I just don’t do it. I hope this helps!
It does, for sure! Thanx.
I am not usually a fan of vegetarian dishes but I had some eggplant, capsicum and tofu in the fridge so I thought, “why not?” I was looking for a recipe that was simple and tasty and hit the jackpot with this one. Totally delicious. I also made my own red curry paste which upped the ante.
Hi Chris! Thank you for your note and sending a smile! So happy to hear you enjoyed the eggplant – I bet your homemade curry paste was AMAZING with this!
I made this for dinner tonight and WOW was it good, I used mixed vegetables instead of the peppers as my daughter does not care for them. I also doubled the liquids and the red chili paste because I used a significant amount of veggies. My family really, really enjoyed it! This was my first time following one of your recipes but it definitely will not be my last!
Hi Stacie! Thank you for coming back, leaving a note and rating! So happy to read your review. I love how you added different veggies and doubled, liquids and paste. It’s such a versatile recipe!
I followed the instructions to a T, but my creation was so bland I couldn’t find a reason to eat or enjoy it. Any suggestions on how to get more flavor in this dish (I added more paste and pepper flakes), but it’s missing something that makes red curry feel so sinful to eat. The sauce was so runny too, I even added 1 tbs cornstarch mixed with 2 tbs water and this just made is a little thicker but more bland. Thanks!
Hi Suzanne… I’m so sorry to hear this didn’t work for you. Based on the other reviews below and on social media I’ve received, this is the first I’ve heard of any problems. What kind of coconut milk did you use?
Loaded with vibrant & wonderful flavor! Picked up 3 beautiful eggplant for 75 cents from the Amish market the other day & wanted to try a new recipe, something a little different. This was perfect! My husband, son, & daughter-in-law all loved it too! Thank you for this great recipe. Will definitely make again.
Hi Carla! Thank you for coming back and leaving a note! So happy to hear you found a good use for those sweet eggplants (what a steal!).
My 8-year-old yelled “This is off the charts good”, and I have to agree. What a brilliant recipe. Thank you.
Oh my gosh Claudia! I lol!! Thank you for sharing this and giving the recipe a go! Hooray for being kid friendly! ❤️
This was fantastic!! I had just picked all my Thai Basil before the frost and it just took this over the top! Next time we’ll make a HUGE batch and freeze for quick meals!
Thank you Traci, you’ve shared so many recipes that are now family favorites!! I’ve shared your website info with my family and friends and I know they’ll find many favorites too.
We so appreciate all you do at Vanilla and Bean!
Hooray! Thank you for coming back and leaving a note, Marilyn, for your kind words, sharing with friends and family and sending a smile!! All the yesses to that Thai Basil – it adds so much to those Thai dishes! So happy to hear you’re enjoying the blog :D Thank you… thank YOU!
Love cooking with red curry paste and your sauce ingredients hit all the right notes for me. Will definitely be checking this one out especially as I think the cooler days and nights are here to stay now!
I’m with ya, Jean! It adds so much flavor to Thai recipes. I’ve looked into making my own, but some of the ingredients are hard to come by… so I just purchase it pre made. I hope you’ll have your kitchen together sooner than later so you can whip up all the comfort foods. Thank youuu Jean!
Thanks for thinking about me…wading through the renovation dust here. Painting starts tomorrow and should be fully kitchen functional again by the weekend-yippee!
Thank you, Traci. I love curries!
Do you have a favorite brand of curry paste?
Hey Tom! I like Thai Kitchen red curry paste (it’s gluten free and vegan friendly). There are others on the market that have shrimp paste or other fishy products in them, so that’s something to look out for. I hope this helps!