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    You are in: Home / Recipes / Thai Chicken and Eggplant (Aubergine) Curry Recipe
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    Thai Chicken and Eggplant (Aubergine) Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    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 Originally made with pork, tastes great either way.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.

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    Units: US | Metric


    1. 1
      Heat coconut milk in wok and whisk curry paste in until smooth.
    2. 2
      Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
    3. 3
      Add eggplant, lime leaves, fish sauce, brown sugar.
    4. 4
      Taste for sweetness, saltiness etc, and correct if needed.
    5. 5
      Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
    6. 6
      Stir in basil leaves and chilies and serve with steamed jasmine rice.

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    Ratings & Reviews:

    • on November 13, 2003


      This recipe was outstanding. I was amazed at how easy it was to prepare. I think I would use Legs and thighs.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2012


      This recipe was so easy and so delicious! I used probably a pound of Indian eggplant, which held its shape nicely. I had everything the recipe called for, even the palm sugar, which was yummy. I only used 1 Tbsp. of the green curry paste; any more than that and it would've burned our faces off! Served over steamed brown rice, and it was delicious! This is definitely going into my recipe box to be made often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2009


      YUM! The Japanese eggplant is a must the other eggplant goes to mush. Make this recipe every week for my family. They love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    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

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