Best 2 Thai Chicken And Eggplant Aubergine Curry Recipes

Indulge in the vibrant flavors of Thailand with our delightful Thai Chicken and Eggplant Curry recipe, a harmonious blend of sweet, sour, and savory notes. Bursting with fresh ingredients like red bell pepper, green beans, and aromatic spices, this curry promises a tantalizing journey for your taste buds.

For those seeking additional culinary adventures, we present a diverse collection of authentic Thai recipes within this article. Embark on a culinary voyage with our aromatic Green Curry Chicken, featuring tender chicken immersed in a rich coconut milk-based sauce bursting with flavors. If you prefer seafood delights, dive into our tantalizing Prawn Panang Curry, where succulent prawns dance in a creamy red curry sauce infused with lemongrass and kaffir lime leaves.

For a symphony of flavors, try our flavorful Thai Chicken Larb, where minced chicken is tossed with a vibrant blend of herbs, spices, and toasted rice powder, creating a delightful balance of textures and tastes. And for a refreshing twist, our Thai Som Tum (Green Papaya Salad) offers a crunchy, tangy, and spicy medley of shredded green papaya, tomatoes, and peanuts, sure to awaken your senses.

Welcome to a culinary expedition that captures the essence of Thai cuisine, promising an explosion of flavors in every bite. Let's begin our journey with the enticing Thai Chicken and Eggplant Curry recipe, followed by a delightful array of authentic Thai culinary treasures waiting to be discovered.

Check out the recipes below so you can choose the best recipe for yourself!

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)

Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Steps:

Heat a heavy saute pan over medium high heat.
Add 1/4 can of the thicker coconut milk.
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
Add chicken and stir to coat well.
Cook for about 4 minutes until the chicken has changed color and firmed up.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
Stir in fish sauce and lime leaves.
Cook at a low simmer for 5 minutes.
Just before serving, stir in lime juice, chiles and basil.

THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY

Thai Chicken and Eggplant (Aubergine) Curry image

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.

Provided by PalatablePastime

Categories Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 ounce) can unsweetened coconut milk
3 tablespoons green curry paste
1 lb boneless skinless chicken breast, sliced into thin strips
1/2 lb Japanese eggplant, cut into thick coins
3 kaffir lime leaves
2 tablespoons fish sauce
2 teaspoons brown sugar (or palm sugar if you can)
3/4 cup sweet basil (preferably Thai)
slivered hot chili pepper (amount to taste)
steamed jasmine rice

Steps:

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.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor.
Choose the right eggplant: Look for small, firm eggplants with smooth skin. Avoid eggplants that are large, soft, or have blemishes.
Don't overcook the eggplant: Eggplant should be cooked until it is tender but still has a slight bite to it. Overcooked eggplant will become mushy.
Use a good quality curry paste: The curry paste is the base of the curry, so it's important to use a good quality one. Look for a curry paste that is made with fresh herbs and spices.
Add coconut milk for a creamy texture: Coconut milk adds a rich, creamy texture to the curry. You can use full-fat or light coconut milk, depending on your preference.
Season the curry to taste: Once the curry is cooked, taste it and adjust the seasonings as needed. You may want to add more curry paste, coconut milk, or lime juice.

Conclusion:

Thai chicken and eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor and the eggplant adds a nice texture. Serve the curry over rice or noodles with a side of vegetables.