Red Curry Chicken and Eggplant (Aubergine)

We just returned back from Thailand and had many curry dishes. This recipe didn't tasty like the authentic Thai red curry dish I ate in Thailand, BUT it was very satisfying and very easy to make. I added a little sugar because in Thai food the sweet and the sour need to match each other. Otherwise I kept to the recipe, served it with steamed rice and extra basil for garnish. Thank you so much for a lovely recipe Elmotoo

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Agreed - easy and tasty! I used a regular eggplant also, quite fresh so the skin was tender. Boneless, skinless chicken thighs were moist and tender too. Used dried red chiles and about a T of brown sugar.

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A very quick and easy meal to throw together with a wonderful end result.. I too like other reviewers threw in a spoonful of sugar. I have never added eggplant to my thai curries before but really liked the addition of it.. My hubby who is not a curry fan and eggplant would never be on any list of ingredients he would normally eat, absolutely loved it and said so several times during the meal.. It was just the right amount of heat ratio and one that will definitely be enjoyed again as it is so flavourful and so easy to out together.. Much easy than a lot of curry recipes I have made before.. Thanks for posting a great recipe!!!!

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This is a delicious dish. Added a can of bamboo shoots and 3T peanuts I roasted in the oven. I salted and sweated the eggplant and then lightly fried them in the pan till slightly charred. The eggplant really soaks up the sauce this way. I think the curry paste is fine, in fact I added about 3.5 T. It helps to get a good coconut milk that has cream and liquid components, such as Thai Kitchen's organic coconut milk.

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Very quick and easy dish. Just beware that 3 Tablespoons of Red Curry is quite strong and spicy even for me and I love spicy dishes. To give the sauce more balance, I added a bit of sugar at the end too. Thanks for the recipe.

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This was yummy! Like another reviewer, I subbed chicken breast. I used Thai basil, which lent the dish a nice flavor. Also, like another reviewer, after tasting my portion, I thought it was missing something and sprinkled a pinch of sugar into my individual bowl. This helped. Otherwise, I made no modifications to the recipe and we enjoyed it. Thanks, Bethie!

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This is very good. I had 2 fresh from the garden eggplant that was begging to be used. I did substitute chicken breasts and used Thai basil. This was served over Perfect Basic Brown Rice.

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This is a definite keeper! I substituted a 19 oz package of firm tofu for the chicken -- just cut it into cubes and browned it a bit before adding to sauce; it was delicious! I did find that the sauce wasn't very saucy, rather pasty instead, so I added about 1/2 a can of vegetable broth to get the consistency I wanted. My 13 year old said it was his favorite curry dish so far! Thanks for the recipe.

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This dish is really good. My kids weren't to happy with the eggplant, but they devoured the chicken & wanted more. I will definitely make again. Thank you for posting. I did add a bit more red curry paste to give it a little more flavor. :)

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Oh my!!! Most Excellent!! We absolutely loved this one and it made a TON!!!! I used 1 regular eggplant, light coconut milk and omitted the kaffir lime leaves (because I don't know what the heck they are!). I served this over white rice and we used sriracha sauce individually to adjust to our desired heat levels. Also, I didn't have the red chili's so I just used crushed red peppers to give it a nice kick. Delicious!!

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Excellent red curry. I left out the lime leaves and only added 1 chili pepper. Thanks!

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This was very tasty. I left out the kaffir lime leaves and red chilies and used light coconut milk. It made good leftovers as well.

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This was a great recipe - so easy and so delicious. I added chunks of red capsicum for extra veg component. I didn't have any lime juice, but added 2 teaspoons of brown sugar to get that great contrast of sweet and sour that is the hallmark of Thai food. My husband is not usually a fan of eggplant, but even he commented on how well it went with the flavours of the dish. A definite keeper - thank you for sharing.

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This was pretty good.. I think I might have purchased spoiled fish sauce though :-( It smelled amazing until I added the fish sauce... (if I rated this with the fish sauce I used it would be 1 star or less, make sure you get a good brand) I purchased a different brand this time and it smells MUCH better. I think this is a great base for pretty much anything, I used Japanese Eggplant which was VERY good and had a great consistency, but I could see using Zucchini as well. I couldn't find kaffir lime leaf so omitted it and put the lime juice in at step #8. Thank you for sharing this beautiful, easy, and tasty dish with us!

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This was a great curry. I've made red chicken curry before, but the eggplant was a great addition. I used chicken breast & regular eggplant, also added red pepper & bamboo shoots. Made for Aus/NZ Recipe Swap December 2007. Thanks Elmotoo for sharing this keeper.

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Spicy and delicious! I added bamboo shoots for a little crunch. Plenty of sauce for rice too.

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Can I say yum? I used chicken breast meat, and green beans instead of eggplant. But it was the sauce that made the entire dish! My husband is so full right now that his stomach actually hurts! Thank you, Mean Chef, for another fantastic recipe!

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Hey, my DH just ate eggplant! :-) Great recipe, easy, quick, delicious! I used regular eggplant instead of Japanese but otherwise followed the recipe. Served over jasmine rice. Thank you Mean!!

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Tasty meal. I used just 1-3/4 lb eggplant, doubled the coconut milk, and threw in an orange bell pepper, some bamboo shoot strips, and a couple tsp brown sugar as well. Excellent.

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I haven't found many eggplant recipes that my family will eat but they ate every drop of this. We like spicy and this was just that! Perfect! Thanks Mean Chef!

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