Thai Green Curry With Aubergine And Kale {Homemade Curry Paste}
Prep time
Cook time
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A creamy and intensely flavored Thai green curry, with aubergine, paprika and kale. DIY fragrant curry paste, easy and quick to do. Gluten and dairy free, perfect with shrimps, white meat or on its own as a vegan dish.
Recipe type: Main Dish
Cuisine: Thai Cuisine, Gluten Free, Dairy Free, Vegan
Serves: 4
  • 1 large aubergines (eggplant), peeled and cut into bite-sized pieces
  • 1 red bell pepper, cut into bite-sized pieces
  • 100 g chopped kale cabbage, tough ribs removed
  • Handful of fresh coriander
  • 2 cans coconut milk (2x 400 ml)
  • 2 kaffir lime leaves
  • Olive oil
  • Salt to taste
  • 2 lemongrass stalks, chopped (use bottom third only, and remove the tough outer layer)
  • 3 chopped shallots
  • 2 green chili pepper (4 if you want hotter curry), deseeded and stalks removed, chopped
  • 1 lime zest
  • 4 garlic cloves
  • 3 cm ginger, peeled
  • 1 tsp coconut sugar
  • 1 tbsp Thai fish sauce (e.g. from Blue Dragon)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp curcuma powder
  • 3-4 tbsp coconut milk (or more to mix the paste)
  1. To make the curry paste: place the roughly chopped garlic, shallots, ginger, lemongrass, lime zest and chillies in a blender or food processor, along the spices, half of the coriander and a few tablespoons of coconut milk. Pulse until you get a coarse paste. You can add extra tablespoons of coconut milk if needed to help mixing the paste.
  2. Warm a large skillet with a tablespoon of olive oil, brown the aubergines and set aside. Add another tablespoon of oil and cook the red bell pepper until it is fork-tender (about 5 minutes), then add kale and let it cook a few more minutes. Transfer to a plate.
  3. Cook the curry paste in for 2 minutes, stirring all the time.
  4. Return the aubergines, bell pepper and kale to the pan. Pour the rest of the coconut milk, add coconut sugar, fish sauce and the 2 kaffir lime leaves. Bring to boil then turn the heat down to medium heat for about 15 minutes.
  5. Season to taste and sprinkle the coriander over the top.
  6. Serve immediately with jasmine rice and lime wedges.
Recipe by Chocolate & Quinoa at