Green curry with eggplant and long beans

This curry is a mild version of thai green curry. Eggplant, long beans and tofu are the vegetables listed in this recipe, but pumpkin, okra, baby corn and sweet potato could also be added.
To make the curry paste “green”, lemongrass leaves are added to the ordinary curry paste.
Course Main Course
Cuisine khmer
Servings 2 portions


  • 100 gr long eggplant, cut into large pieces
  • 50 gr long beans cut into pieces
  • 50 gr firm tofu, cut into large dice and deep fried for 15 seconds
  • 1 tbsp khmer curry paste
  • 5 pieces lemongrass leaves, top part
  • 250 ml fresh coconut milk
  • 1 tbsp sugar (if the coconut milk is very sweet, you might need sugar)
  • 1 tbsp vegetable oil
  • 250 ml vegetable stock or water
  • 1/2 tsp salt
  • 1 tsp sweet basil (Khmer basil) leaves


  • 1. Mix the curry paste with the lemongrass leaves to obtain a green curry paste.
    2. In a saucepan, heat the vegetable oil. Add the curry paste and cook for 3 minutes or until the mixture is fragrant. Stir constantly.
    3. Add vegetable broth or water and vegetables. Add the sugar and salt. Simmer gently until vegetables are tender.
    4. Add the coconut milk and simmer another 5 minutes or until all the flavors have combined. Adjust the seasoning to your taste if necessary.
    5. Serve with rice and garnish with basil.