Thai Eggplant Green Curry With Chicken
This Thai eggplant green curry with chicken recipe is quick and easy, ready in less than 30 minutes with coconut milk, and fully customizable!
Equipment
- 1 Mortar and pestle (optional, for homemade curry paste)
- 1 pot or wok
- 1 wooden spoon or spatula
Ingredients
- 1 1/4 cup coconut milk, divided into 1 cup (230ml) and 1/4 cup (70ml)
- 1 tbsp green curry paste
- 1/2 tbsp palm sugar
- 1/2 tbsp fish sauce
- 1 cup chicken, thinly sliced
- 1 cup Thai eggplants, halved or quartered, see notes
- 1 chili, sliced, see notes
- 1 handful Thai sweet basil
Instructions
- Heat 1/4 cup (70ml) of coconut milk in a pot or wok over medium heat. Add the green curry paste and stir until it’s well mixed and fragrant. Once combined, pour in the remaining coconut milk and bring the mixture to a gentle boil.
- Add the palm sugar, fish sauce, chicken pieces, and halved eggplants to the simmering curry. Let it cook for about 5 minutes, or until the chicken is cooked through, and the eggplants are tender.
- Turn off the heat and stir in the sliced chili and Thai basil. Stir gently until the basil is wilted. Serve your green curry with chicken and eggplant right away with steamed rice or rice vermicelli noodles. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Chicken – Use boneless, skinless chicken breast or thighs.
- Chili – I used red goat chili, which brings a moderate heat. Feel free to use any type.
- Thai eggplants - Soak these in a bowl of water 20 minutes before cooking to prevent them from browning!
- Make your own green curry paste The best store-bought options are Mae Ploy and Maesri.
Calories: 835kcal | Carbohydrates: 19g | Protein: 26g | Fat: 77g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 831mg | Potassium: 985mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2935IU | Vitamin C: 70mg | Calcium: 93mg | Iron: 11mg
