Thai Green Curry with Eggplant
Thai Green Curry with Eggplant is a vibrant and aromatic dish from Thailand, featuring tender eggplant simmered in a rich, coconut milk-based curry paste. The paste typically includes fresh green chilies, lemongrass, galangal, and cilantro roots, often with additions like bamboo shoots, Thai basil, and a protein such as chicken or tofu. It's a staple of Thai cuisine, known for its balance of spicy, sweet, and savory flavors.
🍽️ Nutrition at a glance
This dish is generally high in fat due to the coconut milk, which also provides a good source of healthy medium-chain triglycerides. It offers a moderate amount of protein if meat or tofu is included, and the eggplant adds fiber and antioxidants, with a typical serving ranging from 400 to 600 calories.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 8 g |
| Carbs | 15 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Potassium | 350 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 mcg RAE |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Magnesium | 45 mg |
| Phosphorus | 120 mg |
| Folate | 40 mcg DFE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the green curry paste is a cornerstone of Thai cooking, with its fresh ingredients representing the country's emphasis on aromatic herbs. Nutritionally, the combination of anti-inflammatory spices like turmeric and galangal with the fiber-rich eggplant makes it a flavorful dish with potential health benefits.
