Easy Thai Eggplant Potato Curry

You won’t believe how easy it is to cook this super delicious Thai Eggplant Potato and dried sprats Curry! It’s basically a dump-and-cook recipe that comes together in just about 30 minutes. All the flavors meld amazingly together. It’s creamy, Umami, Tangy and so so good!! Serve with some rice for a healthy, delicious, quick meal.

My mom was a full-time worker who had a long commute every day. She didn’t have time to make 4 -5 separate dishes with different vegetables. But she always prepared us a healthy delicious meal. This easy Thai eggplant and potato curry recipe belongs to my loving mom. Mix ingredient recipes are one of her expertise. Check out this mixed vegetable curry recipe that I shared on my Instagram.

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Ingredients info/substitutes

You’re probably very familiar with some of the ingredients I use, such as garlic, onion, and tomato. So I’m not going to talk about them here. But I know there are some specialty ingredients that you might not be familiar with (unless you’re a Sri Lankan, all these ingredients are pretty common in any Sri Lankan grocery store). I’ll give you more info about those uncommon ingredients and good substitutes if you can’t find them. Keep on reading!

Thai eggplants:

Available in Thai/Indian/Vietnamese and most Asian grocery stores. You can use purple eggplants as a substitute but the taste will be slightly different.

Dried sprats/Anchivies:

These are packed with umami flavor. Depending on the way they are dried, some are very salty and some are not. If you have salty dried anchovies, make sure to wash them thoroughly. Good substitutes will be dried fish, dried prawns, dried tiny shrimp, or Maldive fish chips. If you can’t find any of them, you can still make the curry without it and it’ll still be delicious!

You’d be able to find them in Asian grocery stores and on Amazon.

Roasted Curry Powder:

This one is stronger than usual curry powder and has some smokiness to it. A staple in Sri Lankan cooking. But you can also use unroasted curry powder or any mild curry powder (such as madras curry powder). It’s better if you can dry roast it on a pan before adding, which helps to intensify the flavor and also add some smokiness. But it’s okay to use the curry powder straight away too.

Curry leaves and Pandan leaves:

Essential ingredients in Sri Lankan cooking. If you live outside of Sri Lanka, you can find curry leaves in most Indian grocery stores. Pandan leaves are usually available in Thai/Vietnamese and some other Asian grocery stores.

Fenugreek seeds:

Available in Indian grocery stores. Mainly use them for their health benefits. It’s an optional ingredient so don’t worry if you don’t have this.

Coconut milk:

I use canned coconut milk. You can use either freshly squeezed thick coconut milk or coconut milk powder. If you’d like to have a thicker creamier curry, feel free to increase the amount of coconut milk you add. Do not cover the pot once you add coconut milk, it can boil over.

Recipe Video

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Serving Ideas for Thai Eggplant and Potato Curry

Best served with Sri Lankan traditional coconut sambol or white coconut sambol and rice.

I also like to serve it with spicy chicken curry or spicy mango curry, Gotukola sambol, or any leafy salad and rice.

Honestly, it tastes so good and has a nice balance of flavor, so you can serve it on top of rice without any other side dishes as well.

You might like these recipes too

Stir-fried Thai eggplant

Creamy Thai eggplant curry

Eggplant moju

Green bean potato curry

Print Recipe

Easy Thai Eggplant Potato Curry

Author: Roshani Wickramasinghe Cooking Method: Curry, Simmering, Stewing Recipe Keys: Dairy Free Gluten Free L low fodmap

Difficulty: Beginner Prep Time 12 mins Cook Time 20 mins Total Time 32 mins

Servings: 5

Description

Do not get intimidated by the long list of ingredients. It's extremely easy to make. You only have to add everything to the pot and cook. 

Ingredients

Servings

• 500 g Thai Eggplants (a little more than a pound)

• 2 medium yokon gold potatoes, sliced

• ¹⁄₂ Cup dried sprats/dry fish (washed and cleaned)

• 1 large tomato, cut into chunks

• 2 green chilies, sliced

• 3 garlic cloves chopped

• ¹⁄₃ Cup chopped Onion/Asian shallots

• 1 3-inch piece of Ceylon cinnamon

• ¹⁄₄ tsp Fenugreek seeds

• 1 Small pandan leaf broken into pieces

• 1 sprig of Curry Leaves

• ¹⁄₂ tsp Turmeric Powder

• ¹⁄₂ tbsp Roasted Curry powder (check the description for substitutes)

• 1 tsp Chili powder

• Salt to your taste

• ¹⁄₂ Cup Water

• ²⁄₃ Cup Thick coconut milk (I use canned)

Instructions

1. Add everything except Water and Coconut milk into the pot. Mix well until all the vegetables are coated with spice. Add water and cook on medium-low heat with the lid on, until vegetables are cooked through. 

2. Add Coconut milk and mix. Taste and adjust salt if needed. Slowly simmer without covering the pot, until the curry reduces to your desired thickness. 

   you can add more coconut milk if you like it more creamy

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