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Stir Fried Aubergines With Yellow Curry


10 min

Preparation time

20 min

Cooking time



Our yellow curry paste comes to life in this rich and creamy vegetable dish. Serves 4 as an accompaniment or 2 as a main with sticky rice. Click Here to make your own Thai Chilli paste. This recipe was created by Food Writer, Mitzie Wilson.


  • 2 Aubergines.
  • 1 tbsp Thai Taste Turmeric.
  • 3 tbsp Sunflower Oil.
  • 2 Shallots, peeled and thinly sliced.
  • ½ tsp Red Chilli Paste.
  • 60g Thai Taste Yellow Curry Paste.
  • 1 pack Thai Taste Light Coconut Milk.
  • ½ jar Thai Taste Pea Aubergines.
  • 2 Makrut Lime Leaves, finely shredded.
  • A little sliced Red Chilli to garnish.

Steps for cooking

  • 1.Cut the aubergines into 2 cm chunks and sprinkle with the turmeric. Heat 1 tbsp oil in a large frying pan and fry half the aubergine for 2-3 mins until golden. Set aside, wipe out the pan to remove any burnt spice, then add another 1 tbsp oil and fry the rest of the aubergine. Set aside.
  • 2. Cook the sticky rice, as per instructions on pack.
  • 3. Meanwhile, wipe out the pan and add the shallots, fry for 2-3 mins,then add the chilli paste, curry paste and coconut milk.
  • 4. Bring to the boil, add the fried aubergines and pea aubergines. Cook 5 mins then stir in most of the lime leaves.
  • 5. Serve with sticky rice and topped with a little shredded lime leaves and sliced chilli.




Gluten Free:





Chef’s Tips

If preferable, use pumpkin or butternut squash as an alternative to aubergine. Just allow a little extra cooking time, to parboil the pumpkin in advance.

Did you know?

Turmeric is a powerful antioxidant that helps to detoxify the body. Our Turmeric paste is made from fresh ingredients in Thailand.

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