Thai green curry with baby aubergines and snow peas

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A mild curry that I prepare at least once every two months. Light, fragrant and healthy. Green Thai curry with baby aubergines and sweet peas served with hot rice is a delight. 

Thai cuisine is something I enjoy making. It makes my life easy when I have a jar of Thai curry paste. The curry base comes together in minutes and can be stored for almost a week. 

I found a pack of fresh ingredients for Thai curry paste in the supermarket in almost correct proportions. I added baby aubergines and sweet snow peas to make this a healthy veg curry. 

The sweetness from coconut and freshness from lemongrass gives this curry a unique taste. I hope you try this easy recipe.

Photo of Thai green curry with baby aubergines, snow peas and rice

Preparation time : 10-15 minutes
Cooking time : 5-10 minutes
Serves : 1-2


  • Lemongrass 3
  • Lime peel from one lime
  • Kaffir lime leaves 4
  • Coriander leaves and stalk ½ cup 
  • Chilies 2
  • Galangal ½ inch (peeled and chopped)
  • Shallots 4-5
  • Garlic pods 4-5
  • Baby aubergines 4
  • Sweet peas 5-6 (blanched)
  • Coconut cream 2 tbsp
  • Salt and pepper


  1. In a blender, place the lemongrass, lime peel, kaffir lime leaves, coriander leaves and stalks, galangal, chilies, shallots, garlic, and blend to a fine paste.
  2. Add as little water as possible. Store the paste in an airtight container and refrigerate. Heat a little oil and place 3 tbsp of curry paste, fry till it gets a little fragrant. 
  3. Add the veggies, season, and sauté for a minute. Turn the heat to low and add the coconut cream.
  4. Add a little water and bring the curry to boil, and turn off the heat. Serve hot with steamed rice or noodles.


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