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Bowl of Thai spicy eggplant stir fry with coconut milk brown rice

Thai Spicy Eggplant with Coconut Milk Brown Rice

This Thai spicy eggplant recipe is my favourite meal ever! It's full of flavour and tasty eggplant, cooked to perfection. Serve alongside some creamy coconut rice for a decadent taste experience.
Course Main Course
Cuisine Thai
Keyword Coconut Rice, Spicy Eggplant, Thai spicy eggplant
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 704kcal


  • Cutting Board
  • Knife
  • Large pan
  • Can Opener
  • Large bowl
  • Jar(s)
  • Large pot


Eggplant Preparation:

  • 3 medium Japanese eggplants the longer, skinnier variety
  • 1 tbsp salt

Stir Fry:

  • 4 tbsp coconut oil (divided)
  • 1 225 g package cremini mushrooms
  • 2 bell peppers I used 1 red and 1 yellow
  • 3 stalks green onion


  • 3-4 cloves garlic minced
  • 2 tbsp chili paste
  • ¼ C sweet chili sauce
  • ¼ C brown sugar or coconut sugar
  • 3 tsp sesame oil
  • 2 tbsp tamari
  • 1 tbsp soy sauce or more tamari for gluten free
  • 3 tsp yellow miso paste (or white miso)
  • 1 tbsp rice vinegar
  • 3 tbsp cooking sherry
  • ¼ C vegetable broth could also use water

Coconut rice:

  • 2 C brown basmati rice (or regular brown rice)
  • 1 can coconut milk (about 400mL)
  • 600 mL water
  • 3 tsp sugar
  • 1 tsp salt


  • 1 bunch Thai basil about ½ C chopped


Eggplant Preparation:

  • Slice the 3 eggplants into wedges and place into a bowl. Toss with a tablespoon of salt. Cover with water and let sit while you prepare the coconut rice, other ingredients for the stir fry, and the sauce.
  • After the other parts of the recipe are prepared, drain and rinse your eggplant a few times.
  • Melt 2 tbsp coconut oil into a large skillet over medium heat and add the eggplant. Let it cook until it is tender all the way through (can easily poke a fork through it with no spongy sections). This takes 15-20 minutes. Remove the eggplant from the pan and proceed to prepare the rest of the stir fry.

Stir Fry:

  • Slice the package of mushrooms, cut the 2 bell pepper into strips, and dice the 3 green onions.
  • Remove eggplant from pan and melt in the other 2 tbsp of oil. Add in the peppers, mushrooms and green onion. Cook for 5 minutes. Add in the sauce and cooked eggplant. Let simmer for at least 5 minutes, up to 15 minutes.


  • Whisk all the sauce ingredients together. I like to shake them in a jar. Make sure the miso paste is fully dissolved/ incorporated.

Coconut Rice:

  • Place the 2 C rice in a large pot.
  • Add in the can of coconut milk plus 600 mL water (one and a half can-fulls from the 400 mL can).
  • Bring the pot to a boil over medium-high heat, turn the heat down to a simmer, place a lid on the pot and cook for 15 minutes. Keep an eye on the rice while you prepare the rest of the meal.
  • Can use rice cooker instead of pot if you have one!


  • Wash and slice the Thai basil and stir it into the eggplant right before serving.
  • Serve alongside the coconut rice.


Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/4 of recipe) | Calories: 704kcal | Carbohydrates: 93g | Protein: 11g | Fat: 36g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 3226.21mg | Potassium: 1159mg | Fiber: 14g | Sugar: 43g | Vitamin A: 1961IU | Vitamin C: 109mg | Calcium: 86mg | Iron: 4mg