What should I serve with Green Curry with Chicken and Eggplant?

The most classic pairing is jasmine rice because it soaks up the coconut sauce perfectly. For a twist, try rice noodles ( khanom jeen ) for a lighter texture. If you want something more health-conscious, serve the curry with cauliflower rice or steamed vegetables. A cool cucumber salad with a tangy dressing makes a refreshing contrast. When hosting, add a side of fried shallots, chopped peanuts, or lime wedges so guests can customize their bowl. Whatever you choose, keep it simple— Green Curry with Chicken and Eggplant is the star.

Is Green Curry with Chicken and Eggplant very spicy?

That depends on your curry paste. Traditional Thai green curry is medium to hot, but you have full control over the spice level. Start with one tablespoon of paste for a milder curry, or go up to three for more heat. Coconut milk naturally softens the spice, and you can always balance it with a pinch of sugar or an extra spoon of coconut cream. If you prefer a very mild dish, you can even choose a low-heat curry paste brand. The beauty of Green Curry with Chicken and Eggplant is that it’s adjustable to your taste.

Can I use other types of eggplant if I can’t find Thai eggplant?

Yes, you can. While Thai eggplants have a unique crunchy texture and mild bitterness, other varieties like Japanese or Italian eggplant work too. Cut them into bite-sized chunks, and simmer gently so they soften without breaking apart. The texture will be slightly creamier, but the curry will still taste fantastic. Many cooks outside Thailand use local eggplants and still get a delicious Green Curry with Chicken and Eggplant that captures the same spirit.

What is the secret to making Green Curry with Chicken and Eggplant taste authentic?

The secret lies in three small but crucial steps. First, always bloom the curry paste in coconut cream until it becomes aromatic and slightly darkened. This releases the essential oils that carry flavor. Second, add your chicken and cook it gently in the paste before adding liquid. This locks in the seasoning. Finally, adjust the balance of salt, sweetness, and spice at the very end. Authentic Green Curry with Chicken and Eggplant should taste creamy, savory, and a little bright, not overly salty or sweet.

Green Curry with Chicken and Eggplant, Delicious Thai Comfort Food

Description

A fragrant and creamy Thai Green Curry with Chicken and Eggplant made with coconut milk, basil, and lime leaves. This comforting homemade curry balances spice, sweetness, and herbal freshness perfectly.

Ingredients

Scale

1 cup coconut milk, divided into ⅓ and ⅔ cups
2 tablespoons green curry paste
½ cup chicken, sliced thinly
1–2 cups water
2 makrut lime leaves, deveined and torn
2 cups Thai eggplant, cut into halves
1 red pepper, sliced on the diagonal
½ cup Thai basil leaves
1 teaspoon fish sauce
½ teaspoon sugar

Instructions

Prepare the ingredients: Slice the chicken thinly against the grain. Remove the stems of the Thai eggplant and cut them into halves. Slice the red pepper diagonally, remove Thai basil leaves from the stems, and tear the makrut lime leaves in half after removing the vein.
Break the coconut milk: Open a can of coconut milk and scoop about ⅓ cup of the thick cream into a saucepan. Heat over medium-high until it separates into an oily layer and a milky layer.
Fry the curry paste: Add the green curry paste to the separated coconut cream and stir until well combined. Fry until aromatic, about 3–5 minutes.
Add the main ingredients: Stir in the chicken and coat it with the curry paste. Cook until nearly done. Add the remaining coconut milk and 1 cup of water, bring to a simmer, then add the eggplant and makrut lime leaves. Simmer until tender, adding more water if needed to maintain a soupy consistency.
Finish and season: Add the red pepper slices and Thai basil leaves. Taste the curry and adjust the flavor with fish sauce and sugar if needed.
Serve: Remove from heat and serve hot with jasmine rice or khanom jeen noodles.

Notes

Use full-fat coconut milk for the best creamy texture.
Bloom the curry paste in coconut cream for richer flavor.
Do not overcook the eggplant; keep it tender but not mushy.
Thai basil should be added at the end for a fresh aroma.
If the curry thickens too much, add a splash of water before serving.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 5g
Sodium: 550mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg

Keywords: Green Curry with Chicken and Eggplant, Thai green curry recipe, chicken green curry, easy Thai curry, coconut milk curry