This Thai eggplant green curry with chicken recipe it’s a quick and easy 30-minute meal made with coconut milk, perfect for busy weeknights. Serve it over jasmine rice and customize it with your favorite vegetables or proteins.
Tip: Homemade green curry paste really enhances the flavors of this recipe, but store bought is a great shortcut! You can also use it for I am sorry (with pork), my vegetarian curry or fried rice.
Eggplant green curry is a Thai dish made with eggplant, green curry paste, coconut milk, and an optional protein. The flavor balances tangy, creamy and slightly sweet, often paired with jasmine rice or rice vermicelli.
More information on this recipe
In this gluten-free recipeyou will learn how to cook thai eggplant green curryobtaining a tasty, creamy and full of flavor dish. The sauce is the best part and it’s so good you’ll want to pour it on everything!
This dish is a perfect place to start if you’re new to Thai food. Thai curries like red curry and yellow curry are surprisingly easy to make and are incredibly versatile. You can easily choose between chicken or your favorite protein depending on what’s in the fridge. (You’ll find some fun customization options after the instructions!)
Everything boiled together a potmaking it not only incredibly flavorful, but also super easy to clean up. And who doesn’t love it?
The fundamental ingredient is, of course, Thai eggplant. I like to simmer the green curry sauce just long enough for the eggplant to absorb the flavorful sauce while maintaining a light crunch. Now that you’re ready to cook, let’s gather the ingredients you’ll need!
Take note of the ingredients
All ingredients can be found in Asian markets or Asian grocery stores. For exact measurements, scroll down to the recipe card at the end of this post!
- Chicken – Use boneless, skinless chicken breasts or thighs. The thighs are juicier, while the breast meat is leaner.
- Curry paste – If you have time, make your own green curry paste with a mortar and pestle using spices such as coriander seeds, cumin and black peppercorns. The best store-bought options are Mae Ploy and Maesri.
- Coconut milk – Use full fat coconut milk for a creamier curry.
- Thai eggplant – If you can’t find them, replace them with regular aubergines or courgettes for a different texture.
- Chili – I used red goat pepper, which provides moderate heat. Feel free to use any type.
- Fish sauce – A staple in Thai cuisine that adds umami. You can find it on Amazon.
- Palm sugar – Available on Amazon.
- Thai sweet basil
How to prepare green curry with aubergines
Recipe customization options
- Vegetable Options: Try bell peppers, green beans, courgettes, snow peas, bamboo shoots or baby corn. Add kaffir lime leaves for a citrus flavor.
- Protein Options: Use pork, beef, turkey, shrimp, fish or other seafood. Adjust the cooking time accordingly.
- Go plant-based: Swap the meat for tofu or tempeh to make it vegan or vegetarian. Check the curry paste – some contain shrimp paste!
- Curry Paste Options: You can also use red curry paste for a different flavor.
How to store
- Storing leftovers: Store leftover eggplant green curry in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prep!
- Freezing: You can freeze the curry for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container.
- Heating: To reheat, gently heat the curry on the stove over low heat,
Other eggplant recipes to try
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Thai Eggplant Green Curry with Chicken
This Thai Eggplant Green Curry with Chicken recipe is quick and easy, ready in under 30 minutes with coconut milk, and completely customizable!
- 1.25 cup coconut milk (divided into 1 cup (230 ml) and 0.25 cup (70 ml))
- 1 table spoon green curry paste (see notes)
- 1/2 table spoon palm sugar
- 1/2 table spoon fish sauce
- 5.3 oz chicken (thinly sliced, see notes)
- 5.3 oz Thai eggplant (halved or quartered, see notes)
- 1 chili (sliced, see notes)
- 1 handful Thai sweet basil
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Heat 1/4 cup (70 ml) coconut milk in a saucepan or wok over medium heat. Add the green curry paste and stir until well combined and fragrant. Once combined, pour in the remaining coconut milk and bring the mixture to a gentle boil.
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Add palm sugar, fish sauce, chicken pieces and halved aubergines to the hot curry. Let cook for about 5 minutes, or until the chicken is cooked and the aubergines are tender.
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Turn off the heat and add the sliced chili pepper and Thai basil. Stir gently until the basil is wilted. Serve your chicken and eggplant green curry immediately with steamed rice or rice vermicelli. Enjoy!
- Use the nutrition facts sheet in this recipe as a guideline.
- Chicken – Use boneless, skinless chicken breasts or thighs.
- Chili – I used red goat chilli, which provides moderate spiciness. Feel free to use any type.
- Thai eggplant – Soak them in a bowl of water 20 minutes before cooking to prevent them from darkening!
- 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 fats: 4G | Monounsaturated fats: 9G | Trans fats: 0.1G | Cholesterol: 77mg | Sodium: 831mg | Potassium: 985mg | Fiber: 1G | Sugar: 8G | Vitamin A: 2935UI | Vitamin C: 70mg | Soccer: 93mg | Iron: 11mg
