Eggplant Curry Stir-Fry

20 minutes to assemble
25 minutes to cook
Total time: 45 minutes
4 servings
20 minutes to assemble
25 minutes to cook
Total time: 45 minutes
4 servings
A Taste of Thai Red Curry gives these vegetables a spicy Thai flavor.


  • 5 tablespoons oil, divided
  • 1/2 cup minced onion
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 1/2 lbs eggplant, chopped
  • 1 teaspoon salt, divided*
  • 2 bell peppers (1 red, 1 yellow) chopped
  • 1-8 oz zucchini, quartered and sliced
  • 1-8 oz can tomato sauce
  • 1 tablespoon and 1 teaspoon Red Curry Paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • *Lightly salt between each layer of vegetables for maximum flavor.


  1. Heat 3 tablespoons of oil in large non-stick skillet over medium-high heat. Add onion, ginger, garlic and 1/2 teaspoon of salt. Stir-fry until soft but not browned.
  2. Add eggplant to onions and stir-fry until soft. Remove vegetables to bowl and cover.
  3. Add remaining 2 tablespoons oil to skillet, with red and yellow peppers. Add remaining 1/2 teaspoon salt and stir-fry until tender-crisp. Add zucchini and toss until cooked. Remove to bowl and re-cover.
  4. Turn heat to low under skillet and add tomato sauce, Red Curry Paste, coriander and cumin. Whisk until curry paste is dissolved.
  5. Return vegetables to skillet and toss until combined. Serve as a side vegetable or over rice.

In This Recipe

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

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