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

    Thai Red Curry Chicken and Eggplant (Aubergine). Photo by luvin spoonful

    1/9 Photos of Thai Red Curry Chicken and Eggplant (Aubergine)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Elmotoo's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on July 28, 2013

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2010

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2014

      I had no idea making curry was so easy! I have insatiable curry cravings and I always thought I had to go to my favorite Thai place to get it, but this was just as good! I added a little brown sugar as some of the other reviewers suggested and I also added mango, carrots, red bell pepper, and mushrooms. Turned out wonderfully. Thanks for the great recipe!

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

    Read All Reviews (27)

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    Nutritional Facts for Thai Red Curry Chicken and Eggplant (Aubergine)

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.3
     
    Calories from Fat 236
    57%
    Total Fat 26.2 g
    40%
    Saturated Fat 20.0 g
    100%
    Cholesterol 94.4 mg
    31%
    Sodium 825.1 mg
    34%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 9.7 g
    39%
    Sugars 8.0 g
    32%
    Protein 28.1 g
    56%

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

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