Thai Curry Eggplant & Veggie Stir Fry

Check out a short video of me making the dish here

Spice Profile: basil, black lime, cilantro, coriander, cumin, garlic, ginger, lemongrass, lime leaves, lime zest, lime oil, shallot, sweet red pepper, Thai chiles, turmeric, white pepper

Ingredients

• 2-3 small/medium Asian or Italian eggplants – sliced into bite-size wedges

• 1 cup sweet peppers – sliced

• 1–2 hot peppers – thinly sliced (optional, for heat)

• 1 medium onion – sliced into thin wedges

• 1 small head Broccoli – trimmed

• 3 cloves garlic – minced

• 1–2 tsp Stock+Spice Thai Red Curry

• 2–3 tbsp neutral oil (canola, avocado, sunflower)

Sauce:

• 3 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp sugar (brown or cane)

• 2 tbsp water

Method

1. Mix the Sauce

   • In a small bowl, whisk soy sauce, rice vinegar, sugar, and water until the sugar dissolves.

2. Cook the Eggplant

   • Heat 1 tbsp oil in a large wok or skillet over high heat.

   • Add eggplant and stir-fry until starting to soften and lightly brown (about 4 minutes). Remove and set aside.

3. Cook Remaining Veggies

   • Add another splash of oil. Toss in onion and broccoli; stir-fry for 2 minutes.

   • Add sweet peppers and hot peppers; cook another 2 minutes.

4. Add Aromatics & Spice

   • Push veggies to the side. Add garlic and Thai Red Curry spice to the open space, letting it bloom in the oil for 30 seconds.

5. Bring It All Together

   • Return eggplant to the pan, and pour in the sauce.

   • Toss to coat everything evenly and stir-fry 2–3 minutes until veggies are just tender and the sauce slightly thickens.

6. Serve

   • Serve hot over jasmine rice, brown rice, or rice noodles.

   • Optional garnish: crushed peanuts or a squeeze of lime.

If you don’t have eggplant, this works beautifully with zucchini, yellow squash, or even chunks of potato, (par-cooked before stir-frying).