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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Recipe Information
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)
Instructions
Slice the chicken thighs into bite-sized pieces and set aside. Dice the eggplants into 1-inch cubes.
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.
Add the Thai red curry paste to the pan and cook for 2 minutes, stirring continuously to release its aroma.
Stir in the coconut milk and water, ensuring the curry paste is fully dissolved. Bring to a gentle simmer.
Add the chicken pieces and ensure they are submerged in the sauce. Cook for 5-7 minutes until the chicken begins to turn opaque.
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.
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.
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.
Serve hot over steamed jasmine rice, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6526 mg | 284% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 63.3 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3458 mg | 74% | |
*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.
