Seared Eggplant and Coconut Milk Curry Recipe

Name: Seared Eggplant and Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Japanese eggplant, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil; 1/2 medium onion diced; 1-inch knob fresh ginger, grated; 2 cloves garlic, minced; 1 cup coconut milk; 1 tablespoon fish sauce; 1 tablespoon curry powder; 1 teaspoon brown sugar; Fresh cracked black pepper, to taste; 1 Thai chili, sliced (optional); Chopped cilantro, to garnish

Servings: persons

1 pound Japanese eggplant, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 medium onion diced
1-inch knob fresh ginger, grated
2 cloves garlic, minced
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon curry powder
1 teaspoon brown sugar
Fresh cracked black pepper, to taste
1 Thai chili, sliced (optional)
Chopped cilantro, to garnish

1
Heat a large skillet over medium-high heat.
2
Add the olive oil and after the oil is hot, stir in the eggplant.
3
Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
4
Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft.
5
(If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
6
Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies.
7
Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Japanese eggplant, cut into 1-inch pieces, 3 tablespoons extra-virgin olive oil, 1/2 medium onion diced, 1-inch knob fresh ginger, grated, and more.

Yes, Seared Eggplant and Coconut Milk Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Eggplant and Coconut Milk Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions