Thai Eggplant Mushroom Curry
Thai Eggplant Mushroom Curry
This is a special recipe by guest vegan Chef, Adam Guthrie, from It was lovely to have something cooked for me… a delicious thai inspired mushroom and eggplant curry. The flavors were so amazing and it is definitely a restaurant quality dish. This is simple to make and tastes fantastic!
Servings Prep Time Cook Time
2Serves 10minutes 15minutes
Curry Instructions
  1. First up you will need a large non stick sauce pan and a wooden spoon. Get the pan going straight away with a medium to high heat.
  2. Chop up half a brown onion asian style (see video) and add to pan when hot without oil. Once the onion starts to brown add a dash of water to deglaze the pan.
  3. Once the onions are soft and lightly browned add the curry paste and a little stock, then stir through until the paste is mixed through the onions.
  4. Now add the egg plant and mushrooms along with the rest of the stock, tamari, coconut sugar and coconut milk. Keep the mixture boiling so it can reduce.
  5. After a few minutes add the basil, bruised lemon grass and kaffir lime leaf and continue simmering the mixture down for about 10 minutes.
  6. When the eggplant is soft and the sauce has thickened take the curry off heat, add your lemon juice and mix through the dish.
  7. Place the curry into two serving bowls and dress with some extra cilantro leaves. YUM!
Cilantro Salad Instructions
  1. Place the mesclun leaves on a nice plate with the coriander leaves on top
  2. Cut the Avocado in half, score the inside and then scoop out nice thumb size chunks onto the plate next to the mescaline leaves.
  3. Dress the salad/avocado with lemon juice to taste.
Recipe Notes

Great served with rice!