How is Pea Eggplant used in Thai cooking?

Pea eggplant - ma kheua phuang, sometimes called turkey berry - grows in tiny pea-sized green clusters. Crunchy outside with a soft, seedy interior, it has a distinct bitter edge that Thai cooks prize rather than avoid. It's eaten two main ways: raw, alongside a chili dip, or simmered whole into red and green curries, where it pops between the teeth and adds a bitter counterpoint to the rich coconut. A handful brings texture and that grassy bitterness that balances a sweet, spicy curry.

Can I cook with Pea Eggplant in a Chiang Mai cooking class?

Yes - we use Pea Eggplant in our hands-on classes. Explore them on our Cooking Classes page.

Pea Eggplant - Fresh Thai Vegetables | Thai Akha Kitchen

Pea eggplant - ma kheua phuang, sometimes called turkey berry - grows in tiny pea-sized green clusters. Crunchy outside with a soft, seedy interior, it…

Pea Eggplant - Fresh Thai Vegetables | Thai Akha Kitchen Pea eggplant - ma kheua phuang, sometimes called turkey berry - grows in tiny pea-sized green clusters. Crunchy outside with a soft, seedy interior, it…