Thai Green Curry with Chicken and Eggplant

Thai Green Curry With Chicken And Eggplant

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Lori Loucas


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.


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25 Min
20 Min
Stove Top


  • 1 Tbsp
    canola oil
  • 3-4 Tbsp
    green curry paste
  • 1 can(s)
    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(s)
    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.

Printable Recipe Card

About Thai Green Curry with Chicken and Eggplant

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Quick & Easy

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