Green Curry With Chicken and Eggplant

Total Time
31mins
Prep 20 mins
Cook 11 mins

An authentic Thai dish. A light and fragrant curry enjoyed by many fans of Thai cuisine.

Ingredients Nutrition

Directions

  1. Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
  2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

Reviews

(2)
Most Helpful

Made an almost identical recipe from one of my Thai cookbooks last night. It was a little different: I used sweet potatoes instead of eggplant, and I pre-cooked my eggplant in the microwave since it takes longer to cook than chicken does. I diced it and added it at the end.
This is quick to make and is delicious!

Da Huz September 22, 2011

I used 2 pounds chicken breast, 1 cup sliced eggplant, 5 ounces bamboo shoots and lite coconut milk keeping all the rest the same. and still found there to be a lot of sauce. Oh I did add more curry paste before serving to kick it up and give it a more vibrant color. I started cooking the chicken and curry and decided to add the rest of the ingredients knowing the chicken would be overcooked and dry if I didn`t. The bamboo shoots give this a cooling effect. Oh I did add one habanaro to the dish as it cooked and removed at serving. WE love heat! Served over a bed of red rice. Thank you for some spice in my life.

Rita~ October 10, 2007

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