Thai Red Curry Chicken and Eggplant (Aubergine)

Total Time
Prep 15 mins
Cook 25 mins

This is a fantastic and very quick meal. Serve with rice.

Ingredients Nutrition


  1. Heat a heavy saute pan over medium high heat.
  2. Add 1/4 can of the thicker coconut milk.
  3. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
  4. Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
  5. Add chicken and stir to coat well.
  6. Cook for about 4 minutes until the chicken has changed color and firmed up.
  7. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
  8. Stir in fish sauce and lime leaves.
  9. Cook at a low simmer for 5 minutes.
  10. Just before serving, stir in lime juice, chiles and basil.
Most Helpful

absolutely fantastic, only modifications was to add a couple of spoons of brown sugar towards the end and with the aubergine, i cut them into big cubes (making sure each piece had some skin on it) and then covered them in olive oil and salt and roasted them in the oven for 1/2 hour on gas mark 6. then i added these in as normal (after the chicken was cooked slightly) with some bamboo shoots and water chestnuts. this can easily be made into a vegetarian meal and i will try this for my parents one day as a veggie meal. thanks for a great recipe

ashwebster July 28, 2013

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

Chef floWer July 12, 2010

Yum! Quick and easy-to-follow recipe - per other reviews, I roasted the eggplant first, and added a T of brown sugar. Thanks!

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