Thai Red Curry Eggplant and Mustard Greens Recipe | Vegetarian Times Skip to main content

Thai Red Curry Eggplant and Mustard Greens

Curry pastes vary widely in pungency and spice, so you may have to add more or less to this recipe according to the type you use. Both Asian mustard greens (which are pale and have a strong, spicy flavor) and leafy mustard greens will work in the recipe, or you can substitute Swiss chard or watercress.



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2 Tbs. Thai red curry paste
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1 Tbs. sugar
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1 clove garlic, minced (1 tsp.)
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1 Tbs. vegetable oil
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1 small eggplant (8 oz.) cut into 1-inch-thick chunks, or 2 cups round Thai eggplants, halved
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1 small onion, quartered and sliced (1 cup)
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1 lb. mustard greens, trimmed and cut into 1-inch pieces
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ΒΌ cup light coconut milk
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Lime wedges, for garnish


1. Whisk together curry paste, sugar, garlic, and 2 Tbs. water in small bowl. Set aside.

2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.

3. Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender. Serve with lime wedges.

Nutrition Information: 

3 g
Total Fat: 
5 g
Saturated Fat: 
1 g
13 g
0 mg
151 mg
4 g
7 g
Serves 4

Comments on this Recipe

This is a wonderful recipe. A quarter sized sliver of ginger added at the beginning, then removed, adds a wonderful pop to the flavor of the dish. In a Wok, I found that the eggplant didn't need an entire 5 mins to cook in the beginning.

Any suggestion for the type of curry paste? Brand?

If you live in Scandinavia as I do, I suggest BLACK DRAGON's Red Curry Powder. Mustard plants: I do not know what that is so I use mustard seeds. Any other suggestions for a replacement?

Mustard greens are a green leafy plant and you could use kale or spinach instead.

This was the worst dish I have ever made. My husband and I took one bite and could barely down even that. The whole dish got put I'm the trash. What a waste and huge disappointment.

To Anna from Scandinavia: mustard greens are actually green leaves, generated from mustard seeds. They are hard to find in Europe, whereas Americans eat them quite regularly. You can actually sow them yourself, using mustard seeds that are not too old and can still germinate. Mustard greens have a spicy taste, and perhaps you could use mizuna salad greens instead, or if you can't find those, fresh spinach leaves. I live in Europe, but have got a vegetable plot and am going to grow my own mustard greens using organic mustard seeds. Give it a try!

I made this tonight with a few substitutions: bunch of red kale instead of mustard greens, 1/2 tablespoon coconut oil instead of vegetable oil, and 3/4 cup of Almond Breeze coconut almond milk instead of the light coconut milk & water. I think adding 1 1/2 cups water would make it way too watery unless you were also going to add cornstarch or something to thicken the sauce. I highly recommend the almond coconut milk as a really low calorie/low fat alternative to regular coconut milk.

I liked it. Was a good difference from the usual restaurant selection. and easy to make it. will make it again.

I used two different kales instead of the mustard greens. I also used Thai red curry from thai kitchens, I used almost the entire jar to get to the heat my husband and I like. I also used a little bit of the white pepper and celtic salt. I used 1 can of coconut milk and 1/2 cup of water and that seemed to be a good consistancy. I then made bean treads and added in the end. It turned out very well.


I love recipes and always get the subscription. My favorite is Black Bean Chili and Dark Ale. Love the taste I switch vegetarian due to the heart attack I had over a year ago. Will not go by to meat or fatty foods again. I have other that Love, but just can't think of them off my head.

I enjoyed this recipe. I added a little ginger but otherwise followed the recipe as written. I served it over bean cellophane noodles with the lime wedges on the side. I think squeezing the lime juice over the completed dish added a nice flavor.

sounds good

This is fabulous! Cut the water mixed with the coconut mil by at least a cup and use regular coconut milk, not lite. A fool proof tasty quick meal..