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Skinny Spatula

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
Ingredients
11 INGREDIENTS
4 SERVINGS
Thai Red Curry Paste
3 tbsp thai red curry paste
Water
3 3/8 ml water
Lime Juice
lime juice
to serve
Green Pepper
1 whole green pepper
cut into bite-size pieces
Yellow Onion
1 medium yellow onion
chopped
Red Pepper
1 whole red pepper
cut into bite-size pieces
Coconut Oil
2 tbsp coconut oil
Garlic
4 cloves garlic
minced
Fresh Ginger
1 tbsp fresh ginger
grated
Coconut Milk
14 g coconut milk
full-fat
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
Health Info
Macros
26g
CARBS
32g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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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?