This Thai Eggplant Curry is rich, creamy, and full of bold red curry flavor. Made with coconut milk and tender Thai eggplants. It’s a quick, healthy weeknight dish that comes together in 30 minutes or less!
Ingredients
16 oz chicken breast or thigh
20–24 Thai eggplants
10 oz bamboo shoots
6 oz onion (sliced)
4 tbsp red curry paste
4 tbsp fish sauce (or soy sauce for vegan)
6 tbsp sugar
2 can (13.5 oz) full-fat coconut milk
2 cups water or stock
2 cups Thai basil leaves
4 kaffir lime leaves, finely sliced
Instructions
1- Prep the ingredients: Cut Thai eggplants into quarters and soak in salted water for 10–15 minutes to prevent browning. Prepare chicken, bamboo shoots, onion, lime leaves, and Thai basil.
2-Make the curry base: Heat half of the coconut milk over medium heat until it starts to separate. Add Thai red curry paste and stir for 1–2 minutes until fragrant.
3-Add chicken: Stir in sliced chicken and stir until well coated in the curry sauce. Pour in the remaining coconut milk, stock or water, and mix well. Cook until no longer pink, around 5-6 minutes.
4-Add vegetables: Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
5-Season the curry: Add lime leaves, fish sauce, and sugar, stir together well. Adjust the flavors to taste, then cook for an additional 1-2 minutes.
6-Finish with Thai basil: Turn the heat off and add Thai basil. Stir together one last time and serve with jasmine rice.