Thai Chicken and Eggplant Aubergine Curry
Indulge in the vibrant flavors of Thai cuisine with this aromatic Thai Chicken and Eggplant Aubergine Curry, a perfect balance of creamy, spicy, and savory elements. Tender chicken thighs and soft eggplant cubes are simmered in a luscious coconut milk base infused with fragrant Thai red curry paste, garlic, and ginger. A touch of fish sauce, lime juice, and a sprinkle of brown sugar enhance the dish's authentic sweet-and-savory profile, while fresh Thai basil adds a burst of herbal freshness. Ready in just 35 minutes, this one-pot wonder is served over fluffy jasmine rice, making it an effortless yet exciting weeknight meal. Whether you're a fan of bold spices or looking for a comforting curry with a touch of heat, this recipe is sure to satisfy your cravings.
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Ingredients
- 500 g Boneless, skinless chicken thighs
- 2 medium Eggplant (aubergine)
- 400 ml Coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 Red chili, finely sliced (optional)
- 10 leaves Fresh Thai basil leaves
- 2 tbsp Lime juice
- 120 ml Water
- 1 tsp Salt
- 200 g Jasmine rice (for serving)
Directions
Step 1
Slice the chicken thighs into bite-sized pieces and set aside. Dice the eggplants into 1-inch cubes.
Step 2
Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Step 3
Add the Thai red curry paste to the pan and cook for 2 minutes, stirring continuously to release its aroma.
Step 4
Stir in the coconut milk and water, ensuring the curry paste is fully dissolved. Bring to a gentle simmer.
Step 5
Add the chicken pieces and ensure they are submerged in the sauce. Cook for 5-7 minutes until the chicken begins to turn opaque.
Step 6
Toss in the diced eggplant and stir well. Cover the pan and simmer for another 10 minutes, or until the eggplant becomes soft and the chicken is fully cooked.
Step 7
Stir in the fish sauce, brown sugar, and salt. Taste the sauce and adjust seasoning as needed. For extra spice, add the red chili slices.
Step 8
Remove the curry from heat and mix in the lime juice and Thai basil leaves. Allow it to sit for 2-3 minutes to let the flavors meld.
Step 9
Serve hot over steamed jasmine rice, garnished with additional basil leaves if desired.
Nutrition Facts
| Serving size | (2035.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2012.3 |
| Total Fat 86.1g | 0% |
| Saturated Fat 19.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 625mg | 0% |
| Sodium 6526.1mg | 0% |
| Total Carbohydrate 167.3g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 63.3g | |
| Protein 147.5g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 258.4mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3457.7mg | 0% |
Source of Calories