Thai Green Curry with Chicken & Eggplant
This Eggplant and chicken Green Curry has amazing flavors that make it the ultimate comfort food for Thai food lovers. Loaded with eggplant and tender pieces of chicken soaked in a rich and creamy sauce, it takes under 30 minutes to make!
This eggplant and chicken green curry is a vibrant and aromatic dish that beautifully combines tender pieces of chicken and eggplant smothered in a fragrant green curry sauce. Made with high star-rated creamy sauce with coconut milk, infused with fresh herbs and spices, including Thai green curry paste, garlic, ginger, and lemongrass paste, which create an amazing balance of heat and creaminess. The best part is that the eggplant and chicken absorb the flavors as the ingredients simmer, becoming melt-in-your-mouth tender. I love to serve this over a bed of fluffy brown rice, white rice (I prefer jasmine rice), or cauliflower rice; this curry is not only a comforting meal but also a perfect balance of bold flavors and textures, making it a favorite for all the curry lovers out there.
Why You Will Love This Eggplant and Chicken Green Curry Recipe
- This amazing, creamy green curry can be ready in less than 30 minutes.The chicken is fall apart tender and the sauce is so good you will want to drink it with a straw!
- Rich and flavorful, this curry will become a popular recipe for meal prep. It’s even better the next day as the flavors seem to only improve.
- Thai Thai Green curry is a total crowd-pleaser for curry lovers with a creamy, delightful texture.
- This thai green curry recipe is instant pot-friendly for those busy weeknights.
- It is perfect for dietary restrictions. It is dairy-free, low-carb, and, depending on your fish sauce, is easily gluten-free, Whole30, Keto, and Specific Carbohydrate Diet legal.
Ingredients You Will Need For This Eggplant and Chicken Green Curry
- Japanese eggplant: I love to use Japanese eggplant because it has a sweeter taste and are more tender, but you can easily use American/Globe eggplants. They are the ones you will most commonly find in the grocery store.
- Oil: I love using extra-virgin olive oil or avocado oil in this recipe for their neutral flavors. You could also use refined coconut oil.
- Aromatics: You will use fresh ginger and fresh garlic clove together to make a sweet and spicy aromatic combination that is classic in green curry.
- Lemongrass paste: A traditional and zesty paste used in green curry that adds vibrant flavor. You can get this from your local Asian grocer or in the ethnic aisle of your local grocery store. If you cannot find lemongrass paste, you can substitute it for finely chopped fresh lemongrass.
- Green Thai curry paste: You can adjust the amount depending on your desired taste. I use store-bought curry paste for this recipe, but you can definitely make homemade green curry paste. You should be able to find green curry paste in most grocery stores (or asian grocery stores).
- Chicken stock: I love to use homemade stock if I have it, but Pacific Foods makes a delicious and clean ingredient chicken broth. You can also use vegetable stock.
- Coconut milk: I love the creaminess of a can of coconut milk for this soup. I use the full-fat coconut milk, but you could use coconut cream for richer flavor, or light coconut milk for a thinner sauce.
- Fish sauce: Fish sauce gives an amazing umami flavor to this soup. I like Red Boat because it doesn’t have added sugar and is gluten-free.
- Chicken breasts: Chicken breasts are a great lean option for this. I like to cut the chicken breast in half lengthwise and then slice the chicken pieces very thinly. You could use boneless skinless chicken thighs, too, for a meatier option if you prefer dark meat, just be sure to cut the chicken thinly.
- Kaffir lime leaves: Kaffir is a bright and zesty flavor very common in Thai cuisine. You can find this in the spice aisle of your local grocery store.
- Red bell peppers: I love to julienne slice the red bell pepper, it adds a vibrant color, and the bell pepper’s sweetness perfectly balances the spice. Feel free to swap the red bell pepper for orange or yellow bell pepper.
- Thai basil leaves: Traditionally used in Thai dishes as a garnish. If you do not have thai basil leaves feel free to use cilantro leaves as a garnish instead.
You can find a full list of ingredients in the recipe card below.
Different Types of Eggplant
Here are just a few options in the world of eggplant (any of the below can be used in this curry):
- Globe eggplant: This is also known as the American eggplant and is the most common eggplant that you will find in your local grocery store. It is thick, dark purple, and glossy. It has a great meaty texture making it a great option for frying because it won’t absorb too much oil.
- Italian eggplant: Although it looks much like the globe eggplant, it is one of the small eggplants. It is more sweet and has a more tender flesh. Look to its name when considering what type of dishes to use it in. It is great in Italian cuisine, like this Eggplant Parmesan.
- Japanese eggplant: It is long and slender and has a thinner skin, meaning you don’t have to peel it. Japanese eggplants cook quickly and become sweet with a tender texture when cooked.
- Thai eggplant: This one has a different shape and look than the others. It is commonly used in Thai cuisine, especially in red curry dishes. These are unique, too, because they can also be eaten raw. They are slightly tart and are often used in salads for an added crunch.
How To Make This Eggplant and Chicken Green Curry
- Cut the eggplant in half lengthwise and then cut it into ¼-inch slices.
- Heat the oil in a large skillet on medium-high heat. Add the eggplant slices, sprinkle with salt, and cook for approximately 5-6 minutes until the eggplant is soft and golden brown in color. Use a slotted spoon to remove the eggplant from the pan and set aside on a plate.
- Add the ginger, garlic, and lemongrass paste to the pan and cook for 1 minute. Then, add the green Thai curry paste and cook for an additional 2-3 minutes (keeping an eye on it to ensure it doesn’t burn).
- Add the remaining sauce ingredients and bring to a gentle simmer. Once simmering, add in the raw chicken and kaffir lime leaves (or lime zest) and cook on medium heat for 6 minutes until the chicken is cooked through (it may take longer if using chicken thighs).
- Add the bell peppers and Thai basil and cook for an additional 2 minutes. Garnish with additional Thai basil, fresh cilantro, and sliced red chilies or a little lime juice from a lime wedge, if desired.
Can I Make This Eggplant and Creamy Chicken Green Curry in the Instant Pot?
Yes! This is a great and convenient option for making this recipe. Using the saute option, add oil and saute the eggplant for 5-6 minutes until golden brown. Add garlic and ginger and lemongrass paste, and Thai green curry paste, and saute for another minute or two. Be careful not to burn it! Add remaining sauce ingredients, kaffir lime leaves, chicken, and bell peppers, and close the lid. Set the instant pot to cook on high for 5 minutes, and then release pressure manually. Remove lid, stir carefully, and enjoy!
What Else Can I Add To This Thai Green Chicken Curry
I love the combination of chicken, eggplant and bell peppers in this dish, but feel free to add in other vegetables such as green beans, snow peas, cubed sweet potato or bamboo shoots (you can find them in the canned vegetable aisle).
What Is The Difference Between Green Curry and Red Curry
Red curry is red from red chili peppers used in the red curry paste, giving it a slightly sweeter and earthier flavor and often richer. It typically includes ingredients like garlic, lemongrass, and spices, resulting in a robust, spicy profile. Green curry gets its vibrant color from green chilies, along with fresh herbs like basil and cilantro. This gives it a fresher, more aromatic taste and is often described as brighter and more herbal than red curry. It tends to be spicier and is commonly made with coconut milk, creating a creamy texture.
What Are Kaffir Lime Leaves?
Kaffir lime leaves come from a Kaffir lime tree and are commonly used in Asian cuisine. They are dark green and glossy and add a delicious citrusy depth of flavor. They can be used whole and removed at the end or finely chopped for a more intense flavor. They are usually used in dishes like curries, soups, or stir-fries. If you do not have kaffir lime leaves I recommend adding 1/2 tsp of lime zest for a similar fresh flavor.
Is This Thai Green Curry Chicken Spicy?
No, it is not spicy at all. Don’t let the spice from the green chili paste scare you off. When cooked with the creamy coconut milk and all the other flavors, it becomes rich, sweet, and highly aromatic! If you would like this green curry to have a kick of spice, feel free to add in chopped green chillies or thai chilies when sautéing the garlic and ginger.
What About Leftovers?
Leftover eggplant and chicken green curry can last in the fridge for 3-5 days or in the freezer for up to 3 months when stored well in an airtight container for next time. To reheat, microwave the curry in a large skillet on the stove over low heat. If the curry has thickened, add a little more coconut milk or a splash of broth or water to bring it back to its creaminess.
Here Are A Few More Eggplant Recipes You Might Enjoy:
- Chopped Eggplant, Almond and Herb Salad
- Garlic and Herb Grilled Eggplant
- Pork and Eggplant Stir Fry
- Asian Grilled Eggplant
- Eggplant Parmesan
If you make this Eggplant & Chicken Thai Green Curry recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Eggplant & Chicken Thai Green Curry
Ingredients
- 2 japanese eggplant should equal 3 cups chopped
- 2 tbsp oil
- ½ tsp salt
- 1 tbsp finely chopped ginger
- 2 cloves garlic minced
- 1 tbsp lemongrass paste
- 5-6 tbsp Thai green curry paste adjust depending on desired taste
- 1 ½ cups chicken stock
- 1 can full fat coconut milk
- 1 tsp fish sauce
- 2 chicken breasts cut in half long wise and then very thinly sliced
- 4 Kaffir leaves (or 1 tsp lime zest)
- 1/4 red bell pepper julienned
- ⅔ cup thai basil leaves
Instructions
- Cut the eggplant in half lengthwise and then cut into ¼ inch slices.
- Heat the oil in a large skillet on medium high heat. Add in the eggplant slices, sprinkle with salt and cook for approximately 5-6 minutes until the eggplant is soft and golden brown in color. Use a slotted spoon to remove the eggplant from the pan and set aside on a plate.
- Add the ginger, garlic and lemongrass paste to the pan and cook for 1 minute before adding in the green thai curry paste and cook for an additional 2 minutes (keep an eye on it to ensure it doesn’t burn).
- Add the chicken stock, coconut milk and fish sauce to the pan and bring to a gentle simmer. Once simmering add in the raw chicken and kaffir leaves and leave to cook on medium heat for 6 minutes until the chicken is cooked through.
- Add the bell peppers and thai basil and cook for an additional 2 minutes
- Garnish with additional thai basil, cilantro and sliced red chilies if desired
Nutrition
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