Sue Lau's Note:
Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch.
My Private Note
Units: US | Metric
- 1 (14 ounce) can unsweetened coconut milk
- 3 tablespoons green curry paste
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1/2 lb Japanese eggplant, cut into thick coins
- 3 kaffir lime leaves
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar (or palm sugar if you can)
- 3/4 cup sweet basil (preferably Thai)
- slivered hot chili pepper (amount to taste)
- steamed jasmine rice
- 1Heat coconut milk in wok and whisk curry paste in until smooth.
- 2Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- 3Add eggplant, lime leaves, fish sauce, brown sugar.
- 4Taste for sweetness, saltiness etc, and correct if needed.
- 5Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- 6Stir in basil leaves and chilies and serve with steamed jasmine rice.
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Nutritional Facts for Thai Chicken and Eggplant (Aubergine) Curry
Serving Size: 1 (333 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 469.6
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 25.9 g
- Cholesterol 96.8 mg
- Sodium 1137.6 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 2.7 g
- Sugars 5.2 g
- Protein 36.5 g
The following items or measurements are not included:
green curry paste
kaffir lime leaves