Bring a taste of Asia to the table with these two dishes that complement each other perfectly. This vibrant red curry comes together in just 45 minutes, yet the flavour bursts in your mouth as if it had been simmering all afternoon.
This nourishing dish layers Thai red curry paste, silky cashew cream, and fragrant aromatics with a colourful mix of vegetables—shiitake mushrooms, red capsicum, butternut squash, broccoli, bamboo shoots, and snow peas. At the heart of the curry is the Thai eggplant, a small, round berry cherished in Thai and Indonesian cooking for its tender bite and ability to soak up bold flavours.
Simmered gently in vegetable stock, the curry becomes creamy, aromatic, and deeply comforting, with every spoonful offering a balance of heat, sweetness, and earthy richness.
🌱 Why it’s good for you
- Thai eggplant provides dietary fibre, potassium, manganese, and antioxidants that support digestion, heart health, and overall vitality. You can often find it in the freezer section of your local Chinese grocer.
- Shiitake mushrooms offer immune‑supporting compounds and a savoury depth that enhances plant‑based dishes.
- Butternut squash adds natural sweetness along with beta‑carotene, which supports eye and skin health.
- Broccoli and snow peas bring vitamin C, fibre, and phytonutrients that help reduce oxidative stress.
- Cashew cream creates a luscious texture while adding plant‑based fats that help absorb fat‑soluble nutrients.
- Red curry paste delivers warming spices that can support circulation and digestion.
The result is a colourful, aromatic curry that feels indulgent yet remains completely whole‑food and nourishing—perfect for pairing with your other Asian‑inspired dish for a balanced, flavour‑packed meal.
Thai Eggplant Red Curry
Ingredients
Cashew Cream
- 2 cups raw cashews
- 1 cup water
- 2 tbsp lemon juice
Eggplant Curry
- 2 cups cashew cream
- 5-6 tbsp red curry paste
- 2 cups shiitake mushrooms sliced
- 1 red capsicum (bell pepper) sliced
- 1 cup butternut squash cubed small
- 1 head broccoli chopped small
- 1 cup thai eggplant
- 1 cup vegetable stock
- 1 cup bamboo shots
- 1 cup snow peas
Instructions
Cashew cream
- Soak the cashews in boiling water for 10 minutes.
- Drain, then add to a high-speed blender along with the water and lemon juice.
- Blend until smooth, set aside.
Thai eggplant curry
- In a large pot or dutch oven, simmer the cashew cream until it is bubbly, and reduce the heat.
- Add the red curry paste and mix through.
- Next, add the mushroom, squash and capsicum and mix through.
- Add the stock to reduce the thickness and add all other ingredients. Stir through gently.
- If the mixture is still too thick, add small amounts of water until it is at your desired consistency.
- Allow to boil, then reduce the heat to a simmer for around 20 minutes, or once the squash is soft.
- Serve on brown rice.
