Thai Eggplant Curry
This Thai Eggplant Curry is rich, creamy, and full of bold red curry flavor. Made with coconut milk and tender Thai eggplants, it’s a quick, healthy weeknight dish that tastes restaurant quality.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz chicken breast or thigh
- 10–12 Thai eggplants
- 5 oz bamboo shoots
- 3 oz onion (sliced)
- 2 tbsp red curry paste
- 2 tbsp fish sauce (or soy sauce for vegan)
- 3 tbsp sugar
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water or stock
- 1 cup Thai basil leaves
- 2 kaffir lime leaves, finely sliced
Instructions
- 1
Cut Thai eggplants into quarters and soak in salted water for 10–15 minutes to prevent browning. Prepare chicken, bamboo shoots, onion, lime leaves, and Thai basil.
- 2
Heat half of the coconut milk over medium heat until it starts to separate. Add Thai red curry paste and stir for 1–2 minutes until fragrant.
- 3
Stir in sliced chicken and stir until well coated in the curry sauce. Pour in the remaining coconut milk, stock or water, and mix well. Cook until no longer pink, around 5-6 minutes.
- 4
Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
- 5
Add lime leaves, fish sauce, and sugar, stir together well. Adjust the flavors to taste, then cook for an additional 1-2 minutes.
- 6
Turn the heat off and add Thai basil. Stir together one last time and serve with jasmine rice.