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Thai chicken curry with aubergine recipe

Thai chicken curry with aubergine recipe

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A delicious Thai green coconut curry recipe. Serve with freshly cooked white rice.

Quebec, Canada

50 people made this

IngredientsMakes: 4 - 6 servings

  • 2 tablespoons fish sauce
  • 2 tablespoons caster sugar
  • 450g skinless, chicken thigh fillets, cut into chunks
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
  • 1 dessertspoon oil
  • 1 tablespoon oil
  • 500ml coconut milk
  • 1 stalk lemon grass, cut into 2.5cm pieces
  • 5 Thai basil leaves
  • 1 tablespoon oil
  • 1 tablespoon green curry paste
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 10 Thai aubergine (mak heua yaow), cut into two halves

MethodPrep:15min ›Cook:25min ›Extra time:15min marinating › Ready in:55min

  1. In a shallow dish, mix together the sugar and fish sauce to make the marinade. Toss in the chicken, turning to coat. Let sit for 15 minutes.
  2. Mix the cornflour slurry and oil in with the chicken.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the chicken until done, about 4-5 minutes. Set aside.
  4. In the same frying pan, bring the coconut milk, lemon grass and Thai basil to the boil over high heat. Once boiled, turn down the heat to medium, cover and simmer for 10 minutes. Pass through a sieve and set aside.
  5. Wipe the pan clean. Heat the pan with 1 tablespoon oil over high heat. Stir-fry the green curry paste until fragrant, 2-3 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes.
  6. Add the chicken, aubergine and coconut mixture and stir well. Bring the mixture to the boil, then turn the heat down to medium. Cover and simmer for 4 minutes. Turn off the heat and stir in the basil. Serve.


Thai aubergine and Thai basil leaves are available in Chinese/Oriental speciality stores or online.

See it on my blog

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Just the right amount of heat, I usually end up putting too much paste in mine.....very tasty dish even without the aubergine and lemon grass.-01 Apr 2015

  • 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
  • 1/4 cup green curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar more as needed
  • 1 tsp. fish sauce more as needed
  • 1 lb. boneless chicken thighs, cut into 1/4-thick bite-size strips
  • 3/4 cup Thai eggplant wedges
  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • 3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  • 3/4 cup bite-size pineapple chunks
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves
  • Calories (kcal) : 430
  • Fat Calories (kcal): 270
  • Fat (g): 29
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 75
  • Sodium (mg): 720
  • Carbohydrates (g): 19
  • Fiber (g): 3
  • Protein (g): 25

Thai Chicken and Eggplant Curry (Instant Pot and Stovetop)

This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. It’s a simple, hearty, protein and veggie-packed dish, perfect with a side of jasmine rice.

You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot).

I know water chestnuts aren’t commonly used in Thai green curry but I’m a big “crunch” fan and always find a reason to add water chestnuts to Asian cuisine. Trust me, you’ll love the texture they add to the curry.


When I make this recipe, I mostly use the purple globe eggplant variety, which tends to melt into the curry during cooking, especially in an instant pot. This type of eggplant is what’s sold in most US grocery stores – it is easy to find.

You can certainly use green and white Thai eggplants if you’re lucky enough to find them.

Thai green eggplants are meant to be stewed and so they keep their shape during cooking.

Depending on the variety of eggplant you use, the consistency of the dish will be different – but either way, it’ll be delicious!

Here’s an older picture of this dish with Thai green eggplant:

And here’s a newer picture, using purple eggplant – again, either way, this curry will be great so use whatever eggplant you’ve got!

Thai Aubergines: Quick Guide and Thai Aubergine Curry Recipe

What are Thai Aubergines?

Aubergines (scientifically known as Solanum Melongena) are native to Asia and Africa but can be traced back to originating in India where they grow both in the wild and through farming and agriculture. Many hybrid varieties of aubergines, including the Thai aubergine have been cultivated over the years.

Thai aubergines specifically, have a few variations of shapes, sizes and colour. Some can be found elongated and cylindrical in shape while others are thick, round and spherical. They also range in colours from dark purple/plum to green and white (sometimes patterned in a ‘graffiti’ style’.

The most popular varieties of Thai aubergines, however, are known as Thai round ‘eggplants’, which are crunchy and have a very mild bitter taste. These are green with white ‘graffiti’ bases, spherical in shape and have smooth glossy skin. Meanwhile, the inner flesh of Thai aubergines is pale green to white and contains many small, brown, edible seeds.

What Are the Health Benefits of Thai Aubergines?

Thai aubergines also offer a great range of health benefits and nutrients in the form of dietary fibre, vitamins and minerals. In fact, a serving of Thai aubergines can provide at least 5% of a person’s daily requirements of fibre, minerals such as copper, manganese and vitamin B-6, nearly 100g of raw aubergines contain roughly just over 20 calories.

On top of providing a range of nutrients through vitamins and minerals, Thai aubergines offer antioxidants which help protect the body from the damaged effects of free radicals and help to reduce and maintain healthy blood-sugar levels. This also contributes to an improved digestive system.

How to Use Thai Aubergines?

ell. If you have a surplus of the fruit to use up, try pickling it, or freeze it in casserole dishes for future use.

Thai aubergines are a very versatile vegetable and can be used in a range of dishes to be included in many diets. Cooking methods can vary from baking, roasting, grilling or sautéing and their natural flavour can be enhanced with just a little olive oil and a sprinkle of seasoning with salt and pepper.

In Thailand, round aubergines are typically used in curries to add a crunchy texture and flavour. They are also very well suited to tempura or stir-fry dishes. The texture of their flesh means they can also be used as a meat substitute in various Thai and Asian dishes. In recipes, these aubergines complement being paired with herbs and species such as garlic, ginger and bail and other vegetable ingredients such as onions, tomatoes, potatoes and bell peppers.

Thai aubergines are best kept in a cool, dry place for up to 3 days. Generally, they don’t freeze well alone however, when cooked into a recipe, Thai aubergines can be frozen for future consumption.

Thai Aubergine Recipe:

Preparation before use in a recipe (sweating).

When cutting an aubergine, use a stainless steel, not a carbon steel, knife to prevent a phytochemical reaction that can cause the aubergine to turn black.

Thai aubergines can sometimes have a slightly bitter taste. “Sweating” an aubergine with salt will draw out moisture and some elements that contribute to the bitterness and make the flesh softer.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.


  • 1 tablespoon vegetable oil
  • 1 small bunch scallions, thinly sliced, light and dark green parts divided
  • 3 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and diced (see note)
  • 1 ( 14-oz ) can coconut milk (unsweetened)
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 2-1/2 tablespoons packed dark brown sugar
  • 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
  • 1 tablespoon lime juice, from 1 lime
  • 1/4 cup chopped fresh cilantro


  1. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
  2. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
  3. Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
  4. Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 649
  • Fat: 51 g
  • Saturated fat: 26 g
  • Carbohydrates: 16 g
  • Sugar: 10 g
  • Fiber: 1 g
  • Protein: 35 g
  • Sodium: 886 mg
  • Cholesterol: 128 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

What does a Thai Red Curry Taste like??

Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It’s sweet and savoury, and it is quite rich.

The use of shrimp paste and fish sauce in the curry paste (jar or homemade) provides the saltiness as well as the umami *. However, this red curry recipe does not have a strong fishy or fermented shrimp flavour like some “hardcore” Thai restaurants. Most non-Thai nationals find those versions too fishy for their palette.

While one may assume Thai Red Curry is fiery hot, if from the colour alone, in actual fact it is not! It is actually quite mild, and generally most restaurants tend to stick with the mild level of spiciness though you will find some restaurants that dial up the heat considerably.

* Food-nerd word for savouriness, now officially considered to be the 5th taste in food along with sweet, salt, bitter and sour.

We love Thai Red Curry for the flavour, the creamy sauce, and how can one not love the colour!!

Complete your Thai meal with a starter of Thai Fish Cakes or Satay Skewers with Peanut Sauce, and a fresh Asian Slaw on the side. And while you can totally serve the red curry with plain steamed Jasmine rice, you could take it to the next level with Thai Fried Rice or Coconut Rice! – Nagi x

Roasted vegetable curry

It&rsquos hard to make a bad Thai red curry, especially when you&rsquore using a shop-bought curry paste. But a really easy way to really take your curry up a notch is to roast the vegetables first. Roasted veggies are the best.

I didn&rsquot roast all of the vegetables for this Thai red curry &ndash only the aubergine and sweet potato, which are the veggies that improve most with roasting. Sweet potato can be a bit &lsquomeh&rsquo when you just boil it, but when it&rsquos roasted, its sweetness is intensified, and it gets nice and crispy around the edges. And aubergine (eggplant) becomes truly melt-in-your-mouth when it&rsquos roasted.

Then just pop them in a big pan or wok with the other veggies, add the Thai red curry paste and coconut milk, and you&rsquove got yourself a curry!

Thai Chicken Recipe

This is a delicious Thai chicken recipe, rich with the full bodied flavors of Thai food.

This recipe uses lemon grass, a traditional seasoning in Thai food.

You can buy the red curry paste in pretty much any grocery store now, but if yours doesn’t carry it, an Asian grocery store will certainly have it.

I love Thai recipes and it is great to find you can cook them at home quite nicely and create that authentic (at least I think it is!) flavor.

Lemon grass is very fragrant and adds a soft but distinctive flavor to many recipes from Thailand.

Coconut milk is another traditional flavoring from this part of the world. It is common in Thai curries and in many other recipes from that region.

Coconut milk is quite luscious. It adds a wonderful distinctive flavor to anything it is added to. As we are finding out, coconut is extremely healthy for us too. As are most of the other ingredients in this fantastically flavored dish.

This recipe for Thai chicken is a pretty good diabetic recipe if you don’t eat a lot of rice with it. Load up on vegetable side dishes instead.

If you really need this recipe to be gluten free please make sure your soy sauce and curry paste are gluten free. Not all are.

I hope you like this recipe as much as I do. I think you are in for a real treat.

Green Curry with Chicken - Gang Kiew Wan Gai แกงเขียวหวานไก่

I love Google Translations, both because it's servicable, but also because it can be simply hilarious . After seeing so many Thai green curry recipes on the net with ingredients or methods that seem to have gone through an equivalent of a translation machine, let me offer how we do it. More important, this is the most requested recipe by you, our readers.

Thai green curry with chicken was a classic take-me-to-the-temple curry. Patrons would bring green curry with chicken (chicken with bones, chicken blood and gizzard) and eggplants to offer to the monks at temples. My family was not a big fan on chicken blood and gizzard, so I'll leave those out.

Thai green curry is fiery hot with a hint of sweetness. The curry paste is made with fresh green Thai chili peppers. Some people even add additional whole fresh pepper to the curry before serving. I'll stick with mild green curry, so I made my own curry paste.

  • 1 lb chicken
  • 1 thinly sliced chili pepper
  • 1 cup coconut milk
  • 1-2 tablespoons green curry paste
  • 6-7 quartered eggplants
  • 2 tablespoons fish sauce
  • 4-5 kaffir lime leaves
  • 1/4 cup pea eggplant
  • 1 tablespoon sugar
  • 3 sprigs Thai basil
  • 1 cup water

Tips and Techniques

  • Some brands of green curry paste can be very spicy hot. Start with one tablespoon first before increasing the amount.
  • Green curry should not be sweet like dessert but should have a hint of sweet.
  • If you curry paste is old or not quite green, add a few ground fresh pepper leaves in. If fresh pepper leaves are not available, use mild leafy green instead. This will give you beautiful fresh green without the heat like chili pepper would.


Prepping: I choose ½ breast and 1 leg to get the balance of flavor and convenience. It&rsquos easier and sometimes preferred to serve chicken breast, however, it&rsquos the bones that give the curry the full flavor. Cut the breast meat into bite size. You can cut chicken leg into smaller pieces, but it is not necessary.

Quarter the eggplants. Wash and pick pea eggplants from stems. Wash and pick kaffir lime leaves by ripping the center stems from the leaves. In Thailand you'd use a slightly hot pepper called prig chee fah, but in the US, I substitute a sweet chili pepper (similar to a red bell pepper). Slice the chili thin, lengthwise. Wash and pick Thai basil.

Cooking: Into a pot over medium heat, pour half of the coconut milk and green curry paste. If your coconut milk separates and has cream on the top, use the cream. Mix the paste with coconut milk well. Keep stirring to prevent bottom from sticking and burning. You may need to lower the heat if it splatters too much. Keep stirring until you see greenish oil form. The coconut oil is pulling the color and fragrance out from the spices. This green oil will be floating beautifully in your curry, like in picture 5 (click it to make it bigger).

Add chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked . Add the eggplants, but hold off on the pea eggplants. Stir more. Add the rest of coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked. Add the pea eggplants. Add the seasonings fish sauce and sugar. Taste for the balance flavors, salty with a hint of sweet. Add the slivers of red chili pepper and kaffir lime leaves. Let it boil one more time. When you are ready to serve, a dd the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green. Quickly pour onto serving bowl.

1 1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 1 2 3 4 5 6 7 8

Aubergine, Chickpea and Sweet Potato Curry

This flavourful, make-ahead curry will be popular with vegetarian guests and keeps well in the freezer.

1 large onion, thinly sliced

each garam masala and black onion seeds

cm (2in) fresh root ginger, grated

large aubergine, cut into 2cm (¾in) cubes

medium sweet potatoes, cut into 2cm (¾in) cubes

2 x 400 g tins chopped tomatoes

tin chickpeas, drained and rinsed

Large handful coriander, roughly chopped

Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min.

Stir in the aubergine and sweet potatoes and fry for 5min. Add the tomatoes and simmer for 15min, stirring occasionally, until the vegetables are tender.

Stir in the chickpeas and chopped coriander, then check the seasoning. Serve with boiled rice, garnished with extra coriander.

Like this? You&rsquoll love&hellip

Freeze ahead

Complete recipe. Cool, transfer to a freezer-safe container or bag and freeze for up to 3months. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe


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