This week my mom had time off so we spent a lot of time together – doctors appointments, lunch outings, and TV marathons at home. I made time to rest after a bout with insomnia, too. I start a new part-time job this week at a cooking store, which I’m equally excited and nervous about. Nervous simply for change. To soothe my mind I wanted to treat my body with something healthy and nourishing. And I’ve been craving curry for months! So I made a Thai green curry with eggplant and cilantro rice, which turned out fantastic. 

Thai Green Curry Eggplant

I made this recipe one summer with Thai basil and eggplant from the farmers market. Again, I was craving curry and thinking about my time in Asia. I always get nostalgic for my time in Thailand when the weather is especially hot and humid here. I’ve only recently become a fan of eggplant in my adulthood – it has to be cooked right. I love a good eggplant parmesan, or an eggplant curry. But chewy, bitter eggplant can be very off-putting. So when I started practicing my eggplant cooking techniques I knew I had to cook it two or three times.

Anyway, I made this Thai green curry eggplant on a whim with no recipe a few years ago for the first time. It’s not a traditional Thai recipe – I want to add lemongrass and galangal next time when I can find them in a grocery store. But I chose to make a sweeter, fragrant green Thai basil curry for the eggplant to soak up. I also cooked Jasmine rice in my new rice cooker with chopped cilantro folded throughout. The curry turned out great and was packed with basil flavor but lacked heat and sweetness. So I added some cayenne pepper and a touch of honey. I couldn’t believe how much of a difference the it made. It brought out all of the sweet notes of the basil. I loved it!

Fresh Herbs + Spices

The coconut milk is key, too, and this dish can easily be vegan. All you need is a vegan yogurt to marinate the eggplant in. I like to treat the eggplant just like meat in traditional Indian recipes, marinated with yogurt and spices. And I cook it in a wok on pretty high heat to get some good flavor and caramelization. I let it rest, too, which lets it soak in all of its own juices. And I’ve grown to love eggplant as much as meat. I almost prefer my eggplant tikka masala recipe to the classic chicken version. And nothing makes me feel more healthy and nourished than a vegetable curry with a spicy kick. 

Speaking of the farmers market, where I found my prodigal curry ingredients, the Boothbay farmers market begins this week! Unfortunately I’ll be training at the cooking store. At first, when I realized this, I was very bummed. It’s my weekly tradition to drive down to the town common and peruse the vendors each Thursday morning. To get myself a chocolate croissant or a bagel and enjoy a leisurely late breakfast at home. It sounds simple, but the ritual has really improved my mental health during summers when I’ve felt lost, anxious, and directionless. The fresh, colorful produce inspires me to paint and cook, too.

Anxiety + Curry Making

To be honest, my mental health has dipped a little in the past couple days. Probably because I’m anticipating the start of a new venture. I haven’t worked for someone else in years, and part of my pride is hurt. I managed to support myself financially as a self-employed artist for 6 years. I’m so proud of that. But I’m not “giving up” by taking a part time job, no matter how much I’ve wrestled with the decision in my head. There are no rules, or scores, or failures when I’m the one creating the criteria of my own success. I’m doing it for reasons other than just money, too. Community, growth, and for the amazing discount on cooking products.

The cafe was a great experience for dipping my toes back in the waters of being a blue collar worker. I woke up early 4 days a week and drove over an hour each way to Owls Head. So I know I can do this. I know I will enjoy this. But my body is anxious. I love being around people, and this time I don’t have to cook 12 dishes at once for hungry strangers. I get to focus now on connecting with people. Imparting my cooking knowledge on them. And becoming a part of a team again, of people that share my love for cooking and art and community. Even now as I write this blog post, I do feel excitement. 

Cooking Competitions + Vacation

I know after my first day I’ll be calmer. No more nerves. But for now I’m treating myself with kindness to get through this little bump in the road. I’m so glad I got to spend the week with my mom, too. We took a couple day trips to get lunch at our favorite places and to visit the doctor in Portland. We also took plenty of sunny, beautiful walks in now 70+ degree weather. It feels like summer! Flowers around town have bloomed and I’ve been watering my own garden. Small buds are sprouting. And we watched plenty of TV. The Pitt is our new favorite. We also watched Americas’ Culinary Cup – a new cooking show on CBS. 

In college I filmed a documentary on a local restaurant in Brunswick for my film class. Cara Stadler, the owner, was so kind and welcoming, allowing me to film behind the scenes, interviews with her and staff, and a busy, chaotic dinner service. It was such a fun project, and I learned so much about food and restaurant work during the project. She, years later, is a contestant on America’s Culinary Cup, while pregnant, and has been consistently doing great. She reached the finale this week, and we excitedly watched as she won the show and the million dollar prize. I was so happy to see her success, so that put a little pep in my step. 

Marinated Spiced Eggplant

She made a lobster curry for one of her final dishes. It looked so fragrant and delicious. Sour and pungent and spicy. I was mesmerized as she toasted the whole spices in oil and plated a beautiful turmeric-yellow curry sauce with Maine lobster. It made me think of the food I ate in Southeast Asia when I was 19. As well as my beloved Thai green curry with eggplant. I’ve been craving a spicy, flavorful curry for months and for some reason haven’t made one. So I picked up basil, cilantro, and looked for spicy peppers on one of my trips to the grocery store with my mom. I couldn’t find Thai chilies anywhere, but I stocked up on coconut milk and herbs. 

I made my vibrant green curry at the end of the week to enjoy for dinner. And to practice before I start working. I’ll have to start packing my lunch again, so I’ve written down some ideas. Anyway, I started by chopping up my peeled eggplant and marinating the cubes in yogurt and spices. The sun was beaming on the kitchen table and I was high on endorphins from walking. I made the conscious effort to slow down and enjoy making my Thai green curry eggplant and rice, washing the Jasmine grains in the sink under hypnotic, cool running water. I chopped cilantro with a sharp knife and plucked the leaves off of large basil stems.

The Rhythm of Cooking

Then I made a spice mix for my curry sauce and heated a wok over high heat with a little coconut oil. The last of my jar. I stirred and shook the pan quickly as the eggplant cubes caramelized. A fragrant, warm spice blend filled the air. I spooned the cooked eggplant in batches onto a baking sheet which pooled with a delicious vibrant yellow liquid from the turmeric. When I finished, I opened my cans of coconut milk and stirred them as I prepared to make the curry sauce. The crushed coriander seeds and spices spat in the hot oil before I smothered them in the verdant basil and cilantro leaves. They wilted down like spinach and blended beautifully into an herbaceous curry paste. 

I got lost in the rhythm. Shaking and stirring the pan. The wafting spices filled my head. The sound of the sizzling green paste, dancing and spitting as it thickened. Then, I added coconut milk and honey. The sizzling subsided and a calm, yellow-green potion swirled calmly. I added my eggplant and stirred gently as it grew greener and greener. My rice cooker dinged a few minutes later and the Thai green curry eggplant was thick and soupy. I tasted a piece of eggplant and it was soft with a slight meatiness. Sweet, not bitter. 

Cilantro Rice + Green Gravy

When it was all said and done I spooned mounds of cilantro rice into my bowl which was stained green around the edges from the curry sauce. The eggplant piled into a stewy mountain, glazed in a thick green gravy. The spices and herbs were fragrant and enticing, and I couldn’t wait to try it. I sat at the dinner table, with a spoon, and after sprinkling a touch of salt on top, I dug in. The eggplant melted in my mouth in the rich, spicy curry. It was pungent and savory and mellow all at the same time. Full of basil flavor and a slight funkiness from the cilantro. Garlic, spices, and coconut milk all swirling into a delicious sauce. My rice was the perfect complement – a slightly springy and fluffy bed to return to after playing in the green forest. 

This was just what I needed this week. Something light, spicy, and comforting. I love eggplant in this dish and prefer it to meat. Recipes like this are so easy to eat and make me think about how diet culture has gone so astray. We should be thinking about what we need more of, not what we need less of. I want more herbs and spices and comforting warmth. Nutrients from eggplant and green things. Plain, warm rice. This dish truly nourished my soul and is something that I will come back to from time to time when I crave basil, curry, and Thai flavors.

Self-Care and Good Food

I’m excited to talk food and meet new people. I’m feeling fulfilled and ready to take on the week now with good food in my belly and positive visions of a future. I think it’ll be a really positive change for me. And it’ll allow me to invest a little more in myself. To allow myself to really relax and enjoy my days off and immerse myself in cooking and art-making. If you too are going through a change or a difficult time, just know that nothing is forever. You will survive the wave and the other side will be a crystalline sea of calm blue. I keep reminding myself – it could be a lot harder. I’m not saving lives or curing cancer. So my goal is to just enjoy it. 

Soon my garden will bloom and I’ll visit the farmers market in due time. Until then, I’m excited to continue this journey of documenting my favorite recipes and to practice painting. I’m just getting started! Thank you for reading this, as always. If you enjoy my recipes and artwork, be sure to check out my Etsy shop for 100’s of recipe cards and art prints. Use code THEFORKEDRING for 25% off. Until next time!

Print Pin

Thai Green Curry Eggplant

An herbaceous and sweet basil curry with coconut, eggplant, and spices

Course Main Course

Cuisine Indian

Keyword basil, curry, eggplant

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author theforkedring

Ingredients

• 1 large eggplant
• 4 cloves fresh garlic
• 1 cup greek yogurt
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 2 tsp garam masala
• 3 tbsp coconut oil
• 1 tsp coriander seeds
• 1 tsp red pepper flakes
• 2 cups fresh Thai basil
• 1/2 cup fresh cilantro
• 2 tsp honey
• 20 oz unsweetened coconut milk

Instructions

• Peel skin off the eggplant and dice into 1/2” cubes. Place in a large bowl with greek yogurt, 1 tsp ground cumin, 1 tsp ground turmeric, and 1 tsp garam masala.
• Mix eggplant with 2 cloves diced garlic, spices, and yogurt and let sit for at least 30 minutes to marinate.
• Heat a large wok over medium-high heat with 1 tbsp coconut oil. Once hot, sauté eggplant in batches, a handful at a time, until golden and fragrant.
• Transfer eggplant to a baking sheet to cool. In the wok, heat another tbsp coconut oil. Turn heat down to low.
• Add 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp garam masala, and 1 tsp coriander seeds (ground in a mortar + pestle), and 2 cloves diced garlic and stir as it cooks to prevent burning.
• Add red pepper flakes, fresh basil, and fresh cilantro. Stir to combine and cook down the greens until they are soft and darken in color. Remove from heat.
• Let mixture cool and transfer to a high-speed blender. Blend until you have a smooth, green curry paste. Add coconut oil if you need to thin it out.
• Heat wok again over medium heat and heat 1 tbsp coconut oil. Add the green curry paste and cook for 3-4 minutes until slightly reduced and thickened.
• Add honey and coconut milk and stir to combine. Turn heat down to medium-low and add cooked eggplant.
• Simmer gently for 20 minutes until curry thickens slightly and the eggplant is fully cooked.
• Serve with rice and garnish with cilantro, basil, or red Fresno chilis.

Notes

• You can marinate the eggplant for up to a day if you want to prepare in advance.
• I like my curry on the thick side, but feel free to taste and adjust the viscosity as you see fit. 
• If you want to stock up on veggies, you can replace half the eggplant in this recipe with zucchini or squash.