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Thai Chicken and Eggplant (Aubergine) Curry

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 Originally made with pork, tastes great either way.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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

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

@PalatablePastime
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@PalatablePastime
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"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 Originally made with pork, tastes great either way.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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  1. Goody2shz
    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.
    Reply
  2. nomadic_heart
    YUM! The Japanese eggplant is a must the other eggplant goes to mush. Make this recipe every week for my family. They love it!
    Reply
  3. MsPia
    Delicious. I did not change anything. It was very spicy. "It Rains Fishes" is a wonderful cookbook. I love every single recipe I've ever tried from that book. Than ks so much for posting Sue L.
    Reply
  4. Shana C
    I used about 1 lb zucchini and just under 1 lb chicken and it was FANTASTIC! I used Thai basil and a bit more fish sauce. Oddly enough, my 1 and 3 year olds both enjoyed it even though it was a bit spicy.
    Reply
  5. Roosie
    BF and I love the eggplant dish from our favorite Thai restaurant, so I've been on a mission to find something comparable that we could make at home. I can't vouch for the ease of this, because BF made it while I was at work, but its really tasty! BF tinkered with the spices just a tad- I think a little extra curry paste and a dash of hotsauce... We actually switched the proportions of chicken and eggplant- we used about 1lb eggplant and only 1/2 lb chicken (also used thighs instead of breasts). BF added a few chopped carrots and red bell peppers, too. Really, really excellent- we served over brown jasmine rice. I can't wait to make this again; it was phenomenal.
    Reply
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