The most colorful time of the year!

Written By Josh Jennings

Thai Curry Eggplant & Veggie Stir Fry

Check out the recipe below!

Curious about how the veggie box program works? Check out this page where I explain all about it.

The melons are rolling in—red and yellow watermelons, sweet and refreshing, right in time for the heat. They’ve been a challenge to keep watered in this drought, which makes each juicy slice taste even more like summer.

This week’s box also brings Asian eggplant, and I’ve put together a Thai stir fry recipe that shows off just how versatile eggplant can be when paired with bold curry spice and a quick sizzle in the pan. Simple, fragrant, and deeply satisfying.

This Week’s Veggie/Goldi Box: Kale, broccoli, Asian eggplant, tomatoes, onions, green peppers, cukes, and watermelon.

This Week’s Spice from Stock+Spice: Thai Red Curry

Order a veggie box here - it’s a beautiful one!

Josh’s Noshes
Thai Curry Eggplant & Veggie Stir Fry

Check out this short video of how this dish is made!

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 Basil Spice Blend

  • 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).

Josh Jennings