This simple Thai curry is a great way to use your end of summer veggies or any veggie scraps you have lying around. The veggies and protein are entirely up to you, making it super adaptable. Curry paste, ginger, scallions, coconut milk, fish and soy sauce, and a splash of lime create a super savory, flavor-packed broth that pairs perfectly with some jasmine rice or rice noodles.

Ingredient highlight

Eggplant! These summer veggies belong to the nightshade family and have a spongy texture and pleasantly bitter taste. Both the skin and the flesh contain potent antioxidants to help the body fight off free radicals and inflammation. The compound found in the flesh of the eggplant is why it turns brown so easily once sliced open. 

Eggplants can be tricky to cook all the way through without drying out. Don’t slice them too thin and after they are cooked/browned, let them steam in a covered bowl to get nice and tender.

Servings 4 People
Prep Time 15 minutes
Cook Time 20 minutes


  • 1-2 cups jasmine white rice or short grain brown rice
  • 2 tsp olive oil
  • 2-3 tbsp Thai curry paste*
  • 1 bunch scallions, green and white/light green parts thinly sliced and separated
  • 1 tbsp grated ginger
  • 4 cups thinly sliced or chopped seasonal veggies (eggplant, tomato, zucchini, green beans, bell pepper, etc…)**
  • ¼ tsp kosher salt
  • 1 (13.5 oz) can full-fat unsweetened coconut milk
  • 1 cup water
  • 1 lb boneless skinless chicken breast, fat trimmed off, cut into bite-sized cubes
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 4 lime wedges
  • Fresh basil or cilantro (optional)
  • *You could also use 2 tbsp curry powder for more of an Indian flavor profile. If doing this, increase the oil to 1 tablespoon and cook in the oil for just 30 seconds.
  • **Use any seasonal veggies here, you should have a total of about 4 cups worth of chopped or sliced veggies. Be sure to cut them bite-sized so they cook at an even rate. If using veggies like green beans or asparagus, add them during the last 3-4 minutes of simmering.


  • Cook your rice (see instructions).
  • In a large pot over medium heat, add the oil and curry paste and cook for 1 minute, stirring often (to toast the spices). Reduce the heat to medium-low and add the white and light green parts of the scallions and ginger and cook until softened, about 2 minutes, stirring often to prevent burning. Stir in the veggies and salt and cook for 2 more minutes, stirring often.
  • Stir in the coconut milk, water, chicken, fish sauce and soy sauce. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 10-15 minutes, or until veggies are tender and chicken is cooked through, stirring halfway through. Remove from heat and stir in the lime juice. Taste and add more salt or lime, if needed.
  • Serve over rice and top with green parts of the scallions, lime wedge and other herbs, if using.

Items you can prep ahead (optional)

  • Prep 4 cups veggies
  • Thinly slice 1 bunch scallions, separate white/light green parts from dark green
  • Grate 1 tbsp ginger
  • Cook 1 cup jasmine white or short grain brown rice
  • Cut 1 lb chicken breast into bite-sized cubes
  • Make the curry


  • To make vegetarian/vegan, use tofu in place of the chicken and substitute the fish sauce with soy sauce or tamari.
  • Use curry powder in place of curry paste (see recipe note)
  • Use onion in place of white parts of scallions (and use any green herb on top in place of green parts of scallions)
  • Any vegetable can be used (see recipe note)


  • Store leftovers in an airtight container in the fridge or freezer:
    • Curry: up to 4 days in the fridge or 3 months in the freezer
    • Rice: up to 4 days in the fridge or 3 months in the freezer

Leftovers + Repurposing:

  • Heat up your leftover curry in the microwave or in a pot on the stove until warmed through. Warm up your rice as well.
  • Top with lots of fresh herbs and squeeze of lime.

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