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.
AMAZING, so warming and unctuous.
Hi Jenny! Thank you for your note and five star review! I appreciate the new to me word, unctunous. I had to look it up!
Made it tonight. Was a bit short on eggplants so added choko and some sliced mushrooms. Also didn’t have chickpeas (which I always have!!) so used cannelini beans and used fresh red chilli at the end. Delish!
Hi Jo! Thank you for the star rating, and sharing your tips. Hooray for a tasty (and versatile) curry!
Made this last night and the family loved it. I didn’t have tamari so instead I added in some doenjang along with the red curry paste to give it that umami flavor. I know this is not at all authentic but it worked really well! :)
Hii Erinn! Thank you for your note and giving the curry a go! SO happy to receive your note and 5 star rating!
oops, Heather B forgot to give stars! 5!
Thank you SO much, Heather!
I just made this as a last minute veggie accompaniment to other Thai dishes (this is a good recipe even without the protein). I agree with the commenters – great to have for things one normally has in the pantry/fridge. I substituted most of the tamari with fish sauce until it tasted the way its “supposed to” (I know, THAT’s not vegetarian but neither am I! I spent years living in Thailand and never saw tamari there but I am sure it works for vegetarian option). My jar of thai curry paste had been in the fridge for… YEARS (oh dear); it still worked out in the recipe. Very yummy and the recipe is beautiful in its simplicity. Will make it often.
Hi Heather! Thank you for your note and sharing your subs with us! No doubt I used to use a lot of fish and oyster sauce in International recipes, but have found a good sub for vegetarian and vegan cooking. Tamari does it along with liquid aminos.. and easy (and almost) equivalent swap! How wonderful to have spent years in Thailand. I hope to go someday! SO happy you enjoyed the recipe and that jar of curry paste got put to work!
This was a pretty easy recipe to pull together. It’s a good idea to prep all ingredients beforehand. There were no instructions on how to cut the onions so I sliced them 1/4″ thick wedges. I did not have tamari so I substituted soy sauce and used 1/2 the amount. I could have used more. Next time i will make sure I have tamari as I found there was something lacking and maybe the substitute was to blame. I would air or pan-fry the tofu next time, and maybe use soft tofu instead. I found the tofu lacked any flavour, here. My husband really enjoyed it. I feel like there is potential with a few tweaks so I gave it a four. I will try this again.
Hi Melinda! Thank you for your note and sharing your thoughts. I’m sorry for the onion confusion and have updated it in the recipe. Tamari and soy sauce taste similar, but the reduction to 1/2 the amount would impact the flavor profile of the recipe since it has a strong umami flavor. If you’d like more flavor from the tofu, you can marinate for at least 30 minutes prior to making the recipe, after baking it. So glad to hear your husband enjoyed it!
This looks great but I don’t use oil or sugar. What can I sub those with?
Hi Kevin! Although it will change the flavor profile of this recipe, feel free to leave the sugar out. As far as the oil goes, maybe try using a water sauté method? I’ve not tried it, but that’s the only option I know of. I hope this helps! Please keep us posted!
This has become a family favourite! I love using the Japanese eggplant, it’s a great way to use a vegetable that is not in my repertoire:).
I also appreciate that the recipe doesn’t call for 20+ exotic items!
Hi Denise! Thank you for your note, giving the recipe a go and sharing your tip! I’ll give Japanese eggplant a go next time I make this.
Made it with chickpeas. Needed to cover and simmer for a while to soften the eggplant and chickpeas. Turned out delicious. Thank you!
Hi Houda! Thank you for your note and sharing your tip! So happy to hear you enjoyed the recipe.
Very easy and very delicious! I will definitely be making this again.
Thank you for your note and giving the recipe a go Kristine! SO happy to hear your success!