Thai Curry with Eggplant, Mushrooms, Bamboo Shoots & Bok Choy (VIDEO)

If you’re looking for a fragrant and flavorful Thai-inspired dish packed with vegetables, this Thai curry featuring eggplant, mushrooms, bamboo shoots, and bok choy is a perfect choice. It’s creamy-dreamy, slightly spicy, and bursting with umami-rich flavors, making it a satisfying meal for any occasion.

This Thai curry is an excellent way to enjoy a hearty, vegetable-packed meal with deep, comforting flavors. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress! Let me know if you try it!

Red, Green or Yellow Curry?

This recipe currently uses red curry paste, but you can easily swap it for green or yellow curry paste based on your preference!

• Red Curry: Spicy, bold, and rich—perfect if you love a deep, slightly sweet heat.

• Green Curry: Herbal, fresh, and slightly spicier than red, with a distinct Thai basil and lime leaf flavor.

• Yellow Curry: Milder and creamier, with turmeric adding warmth and a subtle sweetness.

Choose color for your own curry and no matter which one you prefer a rich and aromatic Thai-style curry packed with vegetables and coconut milk will be the end result. Serve it over jasmine rice for a comforting meal!

What will you like about Thai Curry?

The rich, fragrant coconut milk base, infused with red curry paste, creates layers of flavor—spicy, slightly sweet, and deeply savory. The beauty of plant-based red curry is how well it absorbs and enhances the flavors of the vegetables and proteins you choose.

For a satisfying, hearty version, try adding:

• Firm tofu (crispy-fried or gently simmered)

• Zucchini if you don't like Eggplant (soaks up the curry like a sponge!)

• Sweet potatoes (adds sweetness and body)

• Carrots (for sweetness and color)

• Use any Mushrooms (for an earthy depth)

• If bok choy is not your favorite, use any greens (for more nutrient density)

  
  

SIMILAR RECIPE:

Hoto Japanese Rustic Noodle Soup

Let's do it...

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Author: Inna of innichkachef.com

Serves: 4-6 people

Ingredients for Thai Curry with Eggplant, Mushrooms, Bamboo Shoots & Bok Choy:

2 lb. baby eggplants or 2 medium eggplants, cut into bite-sized chunks

2 lb. oyster mushrooms (or mushrooms of your choice)

1/2 lb. snow white mushrooms (or mushrooms of your choice)

1 lb. bamboo shoots, washed and sliced

1 lb. small bok choy, chopped (separate stems and leaves)

3-6 cloves of garlic, minced

1-inch ginger, grated

2 tbsp Thai red, yellow or green curry paste

1 tbsp. tomato paste

2 cans (14 oz) coconut milk

1&1/2 cups vegetable broth (or water)

2-3 tbsp soy sauce

1-2 tbsp fish sauce (optional)

1 tsp honey or palm sugar (or coconut sugar)

1 tbsp lime juice

Few tbsp. coconut oil

Fresh Thai basil or cilantro for garnish

Directions for Thai Curry with Eggplant, Mushrooms, Bamboo Shoots & Bok Choy:

Dutch oven with mushrooms and eggplants

1. Sauté the aromatics: Heat the coconut oil in a large pan or pot over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.

2. Cook the curry paste: Stir in the curry paste and cook for 1-2 minutes until fragrant and slightly darkened.

3. Add vegetables: Toss in eggplant, mushrooms, and bamboo shoots. Stir to coat them with the curry paste.

4. Pour in liquids: Add coconut milk, vegetable broth, soy sauce (or fish sauce), palm sugar, and kaffir lime leaves. Stir well.

5. Simmer: Bring to a gentle simmer and cook for 10 minutes until the eggplant softens.

6. Add bok choy: Stir in the bok choy stems first, then add the leaves after 2 minutes. Let cook for another minute.

7. Finish: Remove from heat, stir in lime juice, and adjust seasoning if needed.

8. Serve: Garnish with Thai basil or cilantro and serve hot with jasmine rice.

   Enjoy! Let me know if you made this dish.

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