Best Thai Chicken And Eggplant Aubergine Curry Recipes

Thai Red Curry Chicken and Eggplant (Aubergine) image

Provided by Elmotoo

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

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 image

Provided by PalatablePastime

Categories Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

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.