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 / Thai Red Curry Chicken and Eggplant (Aubergine) Recipe
    Lost? Site Map

    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)

    more photos

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Ratings & Reviews:

    • on July 28, 2013


      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


      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)


    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
    Total Fat 26.2 g
    Saturated Fat 20.0 g
    Cholesterol 94.4 mg
    Sodium 825.1 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 9.7 g
    Sugars 8.0 g
    Protein 28.1 g

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes