Print

Thai Eggplant Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 24 reviews

A flavorful and aromatic Thai Eggplant Curry featuring tender chicken, fresh Thai eggplants, and fragrant Thai basil simmered in a rich red curry coconut milk sauce. This authentic Thai dish balances spicy, sweet, and savory notes for a comforting meal perfect to serve with jasmine rice.

Ingredients

Protein

  • 8 oz chicken breast or thigh, sliced

Vegetables

  • 10–12 Thai eggplants, quartered
  • 5 oz bamboo shoots
  • 3 oz onion, sliced
  • 2 kaffir lime leaves, finely sliced
  • 1 cup Thai basil leaves

Seasonings and Sauces

  • 2 tbsp red curry paste
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 3 tbsp sugar

Liquids

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup water or stock

Instructions

  1. Prep the ingredients. Gather all necessary ingredients. Cut the Thai eggplants into quarters and soak them in salted water for 10–15 minutes to prevent browning. Prepare the chicken by slicing and set aside. Also prep bamboo shoots, sliced onion, kaffir lime leaves, and Thai basil.
  2. Make the curry base. Heat half of the coconut milk in a pan over medium heat until it starts to separate. Add the red curry paste and stir continuously for 1–2 minutes until aromatic and well blended.
  3. Add chicken. Add the sliced chicken into the curry base, stirring to coat it well. Pour in the remaining coconut milk along with water or stock and mix. Cook the chicken until no longer pink, about 5 to 6 minutes.
  4. Add vegetables. Incorporate the Thai eggplants, bamboo shoots, and sliced onion into the pot. Let the curry simmer gently for 8–10 minutes until the vegetables become tender.
  5. Season the curry. Stir in the finely sliced kaffir lime leaves, fish sauce (or soy sauce), and sugar. Taste and adjust seasoning as needed. Cook for an additional 1–2 minutes to meld flavors.
  6. Finish with Thai basil. Turn off the heat and stir in fresh Thai basil leaves. Give the curry one last mix to combine the flavors before serving.
  7. Serve. Serve the hot Thai eggplant curry with steamed jasmine rice for an authentic Thai dining experience.

Notes

  • Soaking eggplants in salted water helps prevent discoloration and reduces bitterness.
  • For a vegan version, substitute chicken with firm tofu or additional vegetables and use soy sauce instead of fish sauce.
  • Adjust the red curry paste quantity to control the spice level according to your preference.
  • Use full-fat coconut milk for a richer and creamier curry base.
  • Fresh kaffir lime leaves and Thai basil are essential for authentic flavor but can be substituted with lime zest and holy basil if unavailable.

Find it online: https://justsosavory.com/thai-eggplant-curry-recipe/