Thai Chicken and Eggplant (Aubergine) Curry Recipe

"Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch."

Original is 3-4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (400.2 g)
Calories 298.3
Total Fat - 9.6 g
Saturated Fat - 3.7 g
Cholesterol - 103.8 mg
Sodium - 1577.3 mg
Total Carbohydrate - 18.5 g
Dietary Fiber - 4.5 g
Sugars - 12.5 g
Protein - 36.8 g
Calcium - 241 mg
Iron - 3.2 mg
Vitamin C - 9.6 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat coconut milk in wok and whisk curry paste in until smooth.

Step 2

Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.

Step 3

Add eggplant, lime leaves, fish sauce, brown sugar.

Step 4

Taste for sweetness, saltiness etc, and correct if needed.

Step 5

Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.

Step 6

Stir in basil leaves and chilies and serve with steamed jasmine rice.

Thai Chicken and Eggplant (Aubergine) Curry

Ingredients