Real Recipes From Real Home Cooks ®

thai green curry with chicken and eggplant

Recipe by
Lori L (JostLori)
San Diego

My own curry creation, developed for Culinary Quest 2016! My inspiration for this dish is a curry that was served at El Avion, a restaurant in Manuel Antonio, Costa Rica. This brought back great memories of the five years spent living in the area! One thing for sure - you have to find the Kaffir leaves! They totally make the dish sing! This probably serves four as part of a larger meal. For us, this made two BIG bowls of curry, and with the side of rice it was a complete meal.

yield 2 -4
prep time 25 Min
cook time 20 Min
method Stove Top

Ingredients For thai green curry with chicken and eggplant

  • 1 Tbsp
    canola oil
  • 3-4 Tbsp
    green curry paste
  • 1 can
    coconut milk (13.5 oz)
  • 1 c
    chicken broth
  • 2 Tbsp
    palm sugar
  • 1 tsp
    fish sauce
  • 3/4 c
    green beans, cut into bite sized pieces
  • 4 slice
    galangal 1/8 inch thick
  • 3 stalk
    lemongrass, bruised, cut into 3 inch pieces
  • 1
    fresh turmeric, 2 inches long, sliced
  • 6
    kaffir lime leaves, fresh or frozen
  • 1 lb
    boneless skinless chicken thighs, cut in to bite-sized pieces
  • 1
    japanese eggplant, cut in 3/4 inch slices
  • 1 c
    kabocha squash, cut in bite sized pieces
  • 3/4 c
    thai basil leaves
  • 4
    lime wedges, for garnish
  • 2
    red thai chiles, cut in rings, for garnish
  • 2
    kaffir lime leaves, jullienned for garnish

How To Make thai green curry with chicken and eggplant

  • 1
    In a heavy-bottomed dutch oven, heat the oil. Add the curry paste and stir until fragrant. Careful not to let it burn.
  • 2
    Pour half the can of coconut milk into the curry and whisk to combine. Let simmer, stirring frequently, until reduced by about half - about 3-5 minutes. The coconut milk may separate - that's ok.
  • 3
    Add the remaining coconut milk, plus the broth, sugar, fish sauce. Bring to a simmer over medium heat, and let cook for 2 minutes, stirring frequently.
  • 4
    Add the green beans, galangal slices, lemongrass pieces, turmeric, and Kaffir leaves. Bring to a simmer and let cook 2 minutes, stirring frequently.
  • 5
    Add the chicken, stir to combine. Bring to a simmer and let cook 3 minutes. Add the kabocha squash and eggplant. Bring to a simmer again and let cook until chicken is cooked through and veggies are tender. Don't let the squash overcook, as it will get mushy and fall apart!
  • 6
    Remove the curry from the heat. Season to taste with more sugar and fish sauce, if necessary. Add the basil.
  • 7
    Ladle into large serving bowls. Remove the galangal slices, lemongrass, and Kaffir leaves. Or - leave them but inform your guests not to eat them! Garnish with the kaffir leaf chiffonade and red chiles. Serve with lime wedges alongside and a bowl of hot jasmine rice.

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