Creamy Thai Basil Chicken and Eggplant Curry
This vibrant and aromatic curry combines tender chicken with the unique flavors of Japanese eggplant, all smothered in a rich coconut milk base infused with green curry paste. Inspired by the traditional Thai dish, it's an easy-to-make weeknight dinner that brings the taste of Thailand right into your home. The addition of fresh Thai basil adds a burst of herbal freshness, while the optional slivered chili peppers provide just the right amount of heat. Serve it alongside fragrant jasmine rice for a complete, satisfying meal that will delight your taste buds!
4
Servings
190
Calories
10
Ingredients
Ingredients
Coconut Milk
14 ounces (canned)
Green Curry Paste
3 tablespoons (prepared)
Boneless Skinless Chicken Breast
1 pound (sliced into thin strips)
Japanese Eggplant
0.5 pound (cut into thick coins)
Kaffir Lime Leaves
3 leaves (fresh)
Fish Sauce
2 tablespoons (liquid)
Brown Sugar
2 teaspoons (or use palm sugar)
Sweet Basil
3/4 cup (preferably Thai, leaves only)
Hot Chili Pepper
to taste (slivered)
Jasmine Rice
as needed (steamed, for serving)
Instructions
1
In a large wok, pour in the can of coconut milk and gently heat it over medium until it begins to warm up.
2
Add the green curry paste to the coconut milk and whisk until fully combined and smooth.
3
Once the mixture reaches a gentle boil, add the sliced chicken breast. Cook, stirring occasionally, for about 8-10 minutes or until the chicken turns opaque and is cooked through.
4
Stir in the sliced eggplant, kaffir lime leaves, fish sauce, and brown sugar. Mix well and let it simmer for another 8-10 minutes, or until the eggplant becomes tender.
5
Taste the curry and adjust the seasoning: add more fish sauce for saltiness or brown sugar for sweetness as desired.
6
Just before serving, fold in the fresh Thai basil leaves and slivered hot chili peppers (adjusting the amount to your spice preference).
7
Serve the curry hot over steamed jasmine rice, garnished with additional basil if desired.
Nutrition Information
10g
Fat
17.5g
Carbs
11g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Creamy Thai Basil Chicken and Eggplant Curry
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the main protein and vegetable components?
The main components are boneless skinless chicken breast and Japanese eggplant.
What is the calorie count per serving?
Each serving contains 190 calories.
How much fat is in one serving?
There are 10 grams of fat per serving.
How much protein does each serving provide?
Each serving provides 11 grams of protein.
What is the carbohydrate content per serving?
There are 17.5 grams of carbohydrates per serving.
Does this dish contain fiber?
Yes, it contains 1 gram of fiber per serving.
How much chicken is required?
You need 1 pound of chicken breast.
How should the chicken be prepared?
The chicken should be sliced into thin strips.
What type of eggplant is recommended?
Japanese eggplant is used for this recipe.
How much eggplant should I use?
The recipe calls for 0.5 pound of eggplant.
How should the eggplant be sliced?
It should be cut into thick coins.
What kind of coconut milk is needed?
One 14-ounce can of coconut milk is required.
What type of curry paste is used?
Green curry paste is used to provide the flavor base.
How much green curry paste is needed?
The recipe requires 3 tablespoons of green curry paste.
What type of basil is best for this dish?
Thai basil is preferred for its unique herbal flavor.
How much basil is used?
3/4 cup of basil leaves are needed.
Can I substitute the brown sugar?
Yes, you can use palm sugar as a substitute for the 2 teaspoons of brown sugar.
How many kaffir lime leaves are required?
The recipe uses 3 fresh kaffir lime leaves.
How much fish sauce is included?
The recipe calls for 2 tablespoons of fish sauce.
What cooking vessel is suggested?
A large wok is recommended for cooking the curry.
How do I start the cooking process?
Heat the coconut milk in a wok over medium heat until warm.
How do I combine the curry paste?
Whisk the green curry paste into the warm coconut milk until smooth.
How long should the chicken cook?
Cook the chicken for 8 to 10 minutes until it is opaque and cooked through.
How long does the eggplant need to simmer?
Simmer the eggplant for 8 to 10 minutes until it becomes tender.
When should the Thai basil be added?
Fold in the fresh Thai basil leaves just before serving.
Is this dish spicy?
Yes, it is spicy due to the green curry paste and slivered hot chili peppers.
How can I adjust the seasoning?
Add more fish sauce for saltiness or more brown sugar for sweetness.
What side dish is recommended for serving?
The curry should be served over steamed jasmine rice.