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Thai Chicken and Eggplant (Aubergine) Curry

Here's how you make Thai Chicken and Eggplant (Aubergine) Curry
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  • Servings: 3-4
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • 1 can (14 ounce) unsweetened coconut milk
  • 3 tablespoons green curry paste
  • 1 pound boneless skinless chicken breast, sliced into thin strips
  • 1/2 pound Japanese eggplant, cut into thick coins
  • Kaffir lime leaves (3 leaves)
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar (or palm sugar if you can)
  • 3/4 cup sweet basil (preferably Thai)
  • Slivered hot chili pepper (amount to taste)
  • Steamed jasmine rice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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