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Thai Recipes
Eggplant & Pumpkin Thai Green Curry

Eggplant & Pumpkin Thai Green Curry

with Kaffir Lime Rice

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With its gentle warming heat and colourful veggies, a rich and creamy Thai curry is a classic Aussie meal for a reason! Whip up this version with eggplant, broccoli and pumpkin, plus aromatic rice made with kaffir lime leaves and embrace the modern classics.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 leaves

kaffir lime leaves

1 packet

jasmine rice

1 packet

peeled & chopped pumpkin

1 unit


1 head


¾ tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts, Tree Nuts)

1 box

coconut cream

½ unit


1 packet

crispy shallots


Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

soy sauce

(ContainsSoy, Gluten)

½ cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3350 kJ
Fat36 g
of which saturates28.4 g
Carbohydrate93.6 g
of which sugars18.7 g
Protein19.7 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) to the boil. Scrunch the kaffir lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.


SPICY! The curry paste is spicy, use 1/2 if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the eggplant and pumpkin and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.


Add the coconut cream and water (for the curry) and bring to a simmer. Cover the pan with a lid or foil and simmer until the pumpkin is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.


While the curry is simmering, slice the lime (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lime juice through the curry.


Remove the kaffir lime leaves from the rice, then divide the infused rice and eggplant and pumpkin curry between bowls. Serve with the remaining lime wedges and sprinkle with the crispy shallots.