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Thai Kitchen Recipes

Eggplant Satay

Try using zucchini or yellow squash as well!

  • Cook Time:5 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:easy


1/2 cup (125 mL) Thai Kitchen® Coconut Milk

3 cloves garlic

2 tsp (10 mL) Thai Kitchen® Red Curry Paste

1 tsp (5 mL) salt

4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch (6 mm) thick slices

Thai Kitchen® Peanut Satay Sauce


PLACE coconut milk, garlic, red curry paste and salt in blender or food processor; cover. Process until smooth. Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover.

REFRIGERATE 4 hours or overnight.

BROIL eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.