Thai Red Curry Chicken and Eggplant Aubergine

Delight your taste buds with the vibrant and aromatic flavors of Thai Red Curry Chicken and Eggplant Aubergine—a hearty, one-pan dish that brings the essence of Thai cuisine to your table. This recipe features tender bites of boneless chicken thighs paired with creamy chunks of eggplant, all simmered in a rich coconut milk base infused with bold Thai red curry paste. Elevated with fragrant kaffir lime leaves, a touch of fish sauce, and a sprinkle of brown sugar for balance, this curry achieves the perfect harmony of savory, sweet, and spicy. Ready in just 45 minutes, it’s a quick yet flavorful dinner option that pairs beautifully with steamed jasmine rice. Finished with fresh Thai basil and optional red chili garnish for a colorful, authentic touch, this dish will transport you straight to the bustling streets of Thailand with every spoonful.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 medium Eggplant (aubergine)
• 3 tablespoons Thai red curry paste
• 400 ml Coconut milk
• 200 ml Chicken stock
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 3 leaves Kaffir lime leaves
• 1 handful Fresh Thai basil leaves
• 2 tablespoons Vegetable oil
• 1 piece Red chili (optional, for garnish)
• 1 serving (per person) Steamed jasmine rice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Slice the eggplants into bite-sized chunks. If desired, soak them in salted water for 10 minutes to prevent discoloration and remove any bitterness. Drain and pat dry.

Step 3

Heat the vegetable oil in a large saucepan or wok over medium heat.

Step 4

Add the Thai red curry paste to the pan and stir-fry for 1-2 minutes until fragrant.

Step 5

Pour in the coconut milk gradually, stirring to combine with the curry paste. Let it simmer for 2-3 minutes.

Step 6

Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

Step 7

Add the eggplant chunks to the pan, followed by the chicken stock. Stir well and let it simmer for another 10-12 minutes, or until the eggplant becomes tender.

Step 8

Stir in the fish sauce, brown sugar, and kaffir lime leaves, adjusting the seasoning to taste.

Step 9

Simmer the curry for an additional 2-3 minutes to let the flavors meld together.

Step 10

Turn off the heat and add the fresh Thai basil leaves, letting them wilt in the residual heat.

Step 11

Serve the Thai red curry chicken and eggplant hot with steamed jasmine rice. Garnish with sliced red chilies, if desired.

Nutrition Facts

Serving size	(2006.5g)

Amount per serving	% Daily Value*
Calories	1948.6

Total Fat 87.7g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 637mg	0%
Sodium 4230.0mg	0%
Total Carbohydrate 140.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 62.1g
Protein 153.0g	0%

Vitamin D 35IU	0%
Calcium 278.3mg	0%
Iron 11.5mg	0%
Potassium 3370.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 31.1%

Carbs: 28.7%