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Gerla de Boer green curry paste

White Aubergine Curry

  • Author: Gerla de Boer
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 portions 1x
  • Category: main
  • Method: stove
  • Cuisine: Thai cuisine
  • Diet: Vegan


This delicious Thai curry is made with local ingredients using homegrown white aubergines and a Thai curry paste made by Cambridgeshire producers. Of course, you can use any Thai green paste, but why should you skimp on the quality!


  • 1 tbsp coconut oil
  • 4 star anise
  • 200 gram white aubergine or a regular one, cut in half and then slice
  • 4 spring onions + 2 for serving, trimmed finely slices
  • 6 tbsp Thai green curry paste
  • 400 ml of coconut milk
  • 2 tbsp fish sauce
  • 4 tsp sesame oil
  • A small handful of coriander
  • juice of 2 limes
  • 1 block of tofu ( 385 gram), cut into squares
  • 2 tbsp of cornstarch
  • Vegetable oil for frying, approx. 500 ml.
  • 2 ts black sesame seeds.


  1. Turn on the oven at 60 C.
  2. Cut the tofu into cubes and dust them with the cornstarch.
  3. Heat up the oil and deep fry the tofu either in the wok or a saucepan.
  4. When finished put the tofu on a baking tray and keep them warm in the oven.
  5. Melt the coconut oil in a wok and add the star anise. Turn it to medium heat as you don’t want to burn it. After 30 seconds take them out and put them on the side.
  6. Fry the aubergine in batches. You might need a bit more coconut oil. When lightly browned put them on kitchen paper on the side.
  7. When finished fry the spring onion briefly.
  8. Add the curry paste, turn up the heat and cook for 30 seconds. Keep stir-frying.
  9. Now add the aubergine, the coconut milk and leave it to cook so it slightly reduces. You should have a thick creamy sauce. This will take about 3 minutes.
  10. Turn off the heat. Add the fish sauce and the sesame oil.
  11. Put on the plate and decorate with the spring onion, coriander and black sesame seeds.
  12. Add the crispy tofu on top.


Serve it with white or brown rice. 

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