Best 2 Thai Chicken And Eggplant Aubergine Curry Recipes

Thai chicken and eggplant aubergine curry is a unique and flavorful dish that combines the bold flavors of Thai cuisine with fresh, seasonal produce. This hearty curry is the perfect weeknight meal, as it can be prepared in under 30 minutes and is sure to please even the most discerning palates. With a few simple ingredients and easy-to-follow instructions, you can create a delicious and satisfying meal that is both healthy and flavorful.

Here are our top 2 tried and tested recipes!

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)

Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Steps:

Heat a heavy saute pan over medium high heat.
Add 1/4 can of the thicker coconut milk.
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
Add chicken and stir to coat well.
Cook for about 4 minutes until the chicken has changed color and firmed up.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
Stir in fish sauce and lime leaves.
Cook at a low simmer for 5 minutes.
Just before serving, stir in lime juice, chiles and basil.

THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY

Thai Chicken and Eggplant (Aubergine) Curry image

Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch.

Provided by PalatablePastime

Categories Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 ounce) can unsweetened coconut milk
3 tablespoons green curry paste
1 lb boneless skinless chicken breast, sliced into thin strips
1/2 lb Japanese eggplant, cut into thick coins
3 kaffir lime leaves
2 tablespoons fish sauce
2 teaspoons brown sugar (or palm sugar if you can)
3/4 cup sweet basil (preferably Thai)
slivered hot chili pepper (amount to taste)
steamed jasmine rice

Steps:

Heat coconut milk in wok and whisk curry paste in until smooth.
Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
Add eggplant, lime leaves, fish sauce, brown sugar.
Taste for sweetness, saltiness etc, and correct if needed.
Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
Stir in basil leaves and chilies and serve with steamed jasmine rice.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, organic produce and free-range chicken.
Don't be afraid to adjust the recipe to your taste: This recipe is a starting point, so feel free to adjust the flavors to your liking. For example, if you like your curry spicier, you can add more chili paste or red pepper flakes. Or, if you prefer a milder curry, you can reduce the amount of chili paste or omit it altogether.
Serve with your favorite sides: This curry can be served with a variety of sides, such as steamed rice, jasmine rice, or roti bread. You can also add a side of vegetables, such as a cucumber salad or stir-fried greens.

Conclusion:

This Thai chicken and eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken and eggplant are cooked to perfection. Serve this curry with your favorite sides, and you'll have a meal that the whole family will enjoy.