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Aubergine Thai Red Curry with Peppers

This vegan aubergine Thai red curry with peppers is the perfect meal for those days when you really want to hit your five-a-day but could also do with a treat. It’s super easy to make in just 30 minutes, and you can customise it, too, depending on what veggies you have on hand.
7
41
25
30 min
TOTAL TIME
392
CALORIES
$1.83
PER SERVING
Aubergine Thai Red Curry with Peppers
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Ingredients
11 INGREDIENTS
4 SERVINGS
Thai Red Curry Paste
3 tbsp thai red curry paste
Water
3 3/8 ml water
Fresh Ginger
1 tbsp fresh ginger
grated
Lime Juice
lime juice
to serve
Green Pepper
1 whole green pepper
cut into bite-size pieces
Coconut Milk
14 g coconut milk
full-fat
Red Pepper
1 whole red pepper
cut into bite-size pieces
Coconut Oil
2 tbsp coconut oil
Yellow Onion
1 medium yellow onion
chopped
Garlic
4 cloves garlic
minced
Aubergine
1 large aubergine
cut into 1-inch pieces
Directions
10 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
View Directions on Skinny Spatula
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Health Info
Macros
26g
CARBS
32g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is Thai Red Curry?
What ingredients do I need to make Thai Red Curry?
Can I make my own red curry paste?
What kind of meat or vegetables can I use?
How do I prevent my curry from being too spicy?
How do I make my curry thicker or thinner?
What are common mistakes to avoid when making Thai Red Curry?
How do I store leftover Thai Red Curry?