Past Recipes
Thai Eggplant Curry

Thai Eggplant Curry with Ginger Rice and Cashews

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Recipe Details


We’re ditching the takeout menu this week. Our red Thai curry is a hit with tender chicken and fluffy rice, so Chef Suzanne decided to try a seasonal, veggie-forward version that incorporates the season’s finest. Coconut milk, soy, honey, and red curry paste create the spicy, creamy sauce for stir-fried snap peas, red bell pepper, and tender eggplant. Jasmine rice, infused with ginger and basil, is perfect for soaking up the sauce, topped with chopped cashews for extra crunch.


  • Vegetarian
  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 810
  • Protein 16g
  • Total Carb 91g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    1/2 ounce
  • jasmine rice
    3/4 cup
    jasmine rice
  • red bell pepper
    red bell pepper
  • eggplants
  • basil
    1/2 ounce
  • roasted salted cashews
    3 tablespoons
    roasted salted cashews
  • shallot
  • vegetarian red curry paste
    1 tablespoon
    vegetarian red curry paste
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • honey
    1 packet
  • 5.5-ounce can coconut milk
    5.5-ounce can coconut milk
  • sugar snap peas
    6 ounces
    sugar snap peas

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan
  • 12" large high-sided pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Trim and discard skin of ginger. In a small pot, combine rice, whole ginger knob, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Quarter eggplants lengthwise and cut crosswise into ¼-inch pieces, discarding ends. Roughly chop or tear basil leaves, discarding stems. Roughly chop cashews. Peel shallot and thinly slice into rings. 

  3. Sauté Eggplant

    Sauté Eggplant

    Heat 2 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add eggplant and sauté until tender, 8-10 minutes. Season with ¼ teaspoon salt and black pepper as desired. Remove pan from heat. Meanwhile, in a small bowl, whisk together curry paste, soy sauce, honey, and coconut milk. Set coconut-curry sauce aside until Step 5.

  4. Stir-Fry Vegetables

    Stir-Fry Vegetables

    While eggplant sautés, heat 1 tablespoon canola oil in a separate large high-sided pan over medium-high heat. When oil is shimmering, add snap peas, bell pepper, and shallot, and cook until beginning to char, 5-7 minutes. Season with ¼ teaspoon salt and black pepper as desired. Once eggplant is tender, add to pan with stir-fried vegetables, still over medium high, and mix to combine.

  5. Simmer Coconut-Curry Sauce

    Simmer Coconut-Curry Sauce

    Add coconut-curry sauce to pan with vegetables over medium-high heat. Simmer until sauce is reduced by half, 2-3 minutes. Remove from heat.

  6. Plate Thai Eggplant Curry

    Plate Thai Eggplant Curry

    Taste vegetables and add salt as desired. Remove and discard whole ginger knob from rice and stir in basil. Divide ginger rice between serving dishes and spoon over eggplant curry. Garnish with cashews. Dig in!

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