Green Curry with Chicken and Eggplant
Indulge in the bold and vibrant flavors of Thai cuisine with this Green Curry with Chicken and Eggplant recipe. Perfectly balanced with creamy coconut milk, aromatic green curry paste, and a touch of sweetness from palm sugar, this dish brings together tender slices of chicken breast and melt-in-your-mouth eggplant in an irresistibly savory broth. Kaffir lime leaves and Thai basil elevate the dish with fragrant herbal notes, while a hint of fish sauce deepens the umami flavor. Ready in just 40 minutes, this one-pan wonder is easy to prepare yet restaurant-worthy, making it ideal for weeknight dinners or entertaining guests. Serve it over steamed jasmine rice for a hearty, satisfying meal infused with authentic Thai spice and aroma.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 450 grams chicken breast (sliced thinly)
- 2 medium eggplant (cut into bite-sized pieces)
- 400 milliliters coconut milk
- 200 milliliters chicken broth
- 4 leaves kaffir lime leaves (torn into pieces)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 cup Thai basil leaves
- 1 piece red chili (sliced thinly for garnish, optional)
- 4 cups steamed jasmine rice (for serving)
Instructions
Heat the coconut oil in a large saucepan or wok over medium heat.
Add the green curry paste and sauté for 1-2 minutes until fragrant.
Add the sliced chicken breast and cook for 3-4 minutes, stirring frequently, until the chicken is mostly cooked through.
Stir in the eggplant pieces and cook for another 2-3 minutes.
Pour in the coconut milk and chicken broth, stirring to combine.
Add the torn kaffir lime leaves, fish sauce, and palm sugar. Mix well and bring the curry to a gentle simmer.
Let the curry simmer for 10-15 minutes, stirring occasionally, until the eggplant is tender and the chicken is fully cooked.
Taste the curry and adjust the seasoning with additional fish sauce or palm sugar if needed.
Stir in the Thai basil leaves right before serving to preserve their vibrant flavor and color.
Serve the green curry hot over steamed jasmine rice and garnish with sliced red chili if desired.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4205 mg | 183% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 65.2 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 796 mg | 61% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 5214 mg | 111% | |
*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.
