Skip to content
Aroy Mak Mak

Pea Eggplant

มะเขือพวง

Makheua puang: tiny, bitter berries that pop in green curry and jungle curry.

Pea Eggplant

Pea eggplants grow in clusters of small green berries about the size of a pea, on the stems of a wild eggplant bush. They are bitter, crunchy, and burst when you bite them, and that is exactly their purpose in Thai cooking: a sharp, bitter pop against rich coconut and fiery chilli.

Pronunciationma-keua puang
FlavourDistinctly bitter, grassy; pops when bitten
Used inGreen curry, jungle curry, nam prik kapi
SubstituteNo close one; leave out, or add fresh peas for texture

How to cook with them

Pull them off their stems and add them whole to green curry and jungle curry (gaeng pa) for the last 5 minutes of cooking. In nam prik kapi they are pounded lightly into the dip, or served raw on the side. They also go into some stir-fries with curry paste.

Bitterness is valued in Thai food; it is considered cooling and good for health, and it balances the other flavours on the table. Eat them with the rest of the curry rather than on their own.

Buying and storing

Sold on the stem in Thai grocers, fresh or frozen. Fresh, they keep for a week in the fridge. Frozen ones are perfectly good for curries.

Cook’s tip

If the bitterness is new to you, crush a few lightly before adding them to the curry. They will flavour the sauce more evenly and the bitter burst will be softer.

More Vegetables

All Vegetables

Recipes with Pea Eggplant