Description
Thai Chicken and Eggplant Curry is a rich, creamy, and aromatic Thai green curry made with tender chicken, eggplant, coconut milk, and fresh herbs. This authentic yet easy recipe can be prepared on the stovetop or in an Instant Pot for a quick, flavorful meal served best with jasmine rice.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, sliced
- 1 serrano pepper or Thai bird chili, minced (to taste)
- 3 teaspoons garlic paste or 3 cloves garlic, minced
- 1 teaspoon ginger paste or 1-inch knob fresh ginger, minced
- 3 tablespoons Thai green curry paste (to taste)
- 1 to 1½ pounds skinless boneless chicken thighs, quartered
- ½ cup broth
- 2 teaspoons fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 20-ounce eggplant (or 4 small Thai eggplants), chopped into large chunks
- 1 13.5-ounce can full-fat unsweetened coconut milk
- 1 can water chestnuts, drained
- 1 bell pepper, chopped
- Juice from 1 lime
- 1 handful Thai basil leaves
Instructions
- Press sauté on the Instant Pot and adjust to the highest setting. Add oil. Once hot, add onion, garlic, ginger, and chili. Stir-fry for 2–3 minutes until aromatic.
- Add chicken and curry paste, mixing well to coat the chicken.
- Add broth, fish sauce, salt, pepper, turmeric, and eggplant. Secure lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Allow a natural release for 10 minutes, then open the valve to release any remaining pressure.
- Open the lid, stir in coconut milk, bell pepper, water chestnuts, lime juice, and Thai basil. Serve with jasmine rice.
- For stovetop: Heat oil in a heavy pot. Cook chicken until browned. Add onion, garlic, ginger, and chili. Stir-fry 1–2 minutes. Add eggplant and stir-fry another 1–2 minutes.
- Add curry paste, fish sauce, bell pepper, water chestnuts, turmeric, coconut milk, and (optional) broth. Simmer 3–4 minutes.
- Finish with lime juice and Thai basil. Serve hot with jasmine rice.
Notes
- Use Thai eggplants if available, but globe or Japanese eggplants work too.
- For vegetarian curry, substitute chicken with tofu or mushrooms and fish sauce with soy sauce.
- Adjust spice by adding or reducing curry paste and chilies.
- Use full-fat coconut milk for the best creamy consistency.
- Jasmine rice is traditional, but curry also pairs well with sticky rice or noodles.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
Keywords: Thai Chicken and Eggplant Curry, Thai green curry with eggplant and chicken, Thai curry with coconut milk, authentic Thai chicken curry, easy Thai chicken curry recipe