Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Curry With Chicken and Eggplant Recipe
    Lost? Site Map

    Red Curry With Chicken and Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    rhiamom's Note:

    Red curry the way my neighbor taught me to cook it. Vary the amount of curry paste to control the heat. This recipe makes a mild curry by Thai standards, a spicy curry by American standards. Use the small green and white Thai eggplants. The skin of the eggplants turns purple as they cook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
    2. 2
      Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
    3. 3
      Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
    4. 4
      Simmer until the eggplant is tender.
    5. 5
      Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.

    Ratings & Reviews:


    Nutritional Facts for Red Curry With Chicken and Eggplant

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.6
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 13.0 g
    Cholesterol 87.5 mg
    Sodium 483.2 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 4.4 g
    Sugars 6.6 g
    Protein 29.8 g

    The following items or measurements are not included:

    Thai red curry paste

    Thai basil

    kaffir lime leaves

    Ideas from


    Over 475,000 Recipes Network of Sites