Thai Chicken Curry with Eggplant
I love Thai Food and Thai curry is one of my favorites.
Ingredients:
1 pound boneless chicken thighs, cut into 1 pieces
4-6 tbsp Thai red curry paste
1 can of coconut milk, set aside 1/4 cup of the thick part for sauteing
1 to 1+1/2 cups water as needed
1 small eggplant, cut into 1 pieces
1 ts. fish sauce
1 ts. salt
3 ts. sugar
2-3 red chilies, for garnish
1/2 fresh basil leaves for garnish
Method:
1 In a large pot, on medium heat, heat 4 tbsp of the thickened part of the coconut milk from the can. Add 4 tbsp red curry paste. Stir until combined and bring to a boil. (Add more coconut milk if needed.)
2. Add chicken, stir well, and cook for 2 minutes until boiling. Add salt, sugar, and fish sauce, and bring to a boil. Taste the curry.
3. Add the rest of the coconut milk plus 1 cup water. Add eggplant and cover and let cook for 5 minutes or until eggplant is tendered.
5. Turn off the heat and add chilies and basil leaves. Serve with white rice.
How To Make Authentic Thai Green Curry - Thai Food Recipe
How To Make Authentic Thai Green Curry - Thai Food Recipe
Ingredients (3-4 person)
750g: Chicken thighs
3-4 cups: Thai eggplant
3 tbsp: Mae Ploy Green Curry Paste
1 2/3 Cup : Coconut Cream
300ml: Water
2 tbsp: Plum sugar
1 tbsp: Fish sauce
1/4 tsp: Salt (If needed Depending on the coconut cream you use some brand Saltier than others)
2 cups: Basil
4-5: kaffir lime leaves
5 :Red Thai Chili (For Decorate)
Chicken Curry (Aubergine/Eggplant Chicken Curry)
Chicken Curry (Aubergine/Eggplant Chicken Curry)
Aubergine Chicken Curry is a favourite at our house, this amazing recipe is absolutely delicious. This is another popular dish in Trinidad which was enjoyed in many families while I was growing up. Aubergine is also known on the island as melongene. I have put my own spin on the dish and feel very pleased with the results. Try this curry with our jeera rice recipe and you will be making it over and over again.
Thai Green Curry with Chicken | Easy Green Curry Recipe
In this video you will learn how to cook easy Thai Green Curry with tender chicken thighs, veggies and creamy, spicy, sweet, aromatic green curry sauce. You can create Thai restaurant-quality green curry by using store-bought curry paste with our simple tips!
Ingredients
- 300 g Chicken thigh about 10 oz ( boneless skinless chicken thigh or breast )
- ½ Aubergine ( Or Thai small round aubergine or eggplant )
- 12 Snow peas ( mangetout or sugar snap peas )
- 100 g Bamboo shoots canned Bamboo shoots ( about ½ cup )
- Basil leaves a handful
- 2 cloves Garlic finely chopped
- 1 Shallot finely chopped
- 1 stalk Lemongrass slightly bruised
- 1 Red chilli pepper thinly sliced
- 2 Kaffir lime leaves Or lime zest 1 teaspoon
- 2 tbsp Oil vegetable oil or neutral flavour oil
Curry
- 3 tbsp Green curry paste details in recipe note
- 400 ml Coconut milk details in recipe note
- ½ cup Chicken Stock or vegetable stock or water
- ¼ cup Water
- 2 tbsp Fish sauce
- 1-2 tbsp Sugar palm sugar or white sugar
Garnish
- Coriander
- Fresh Lime
- Red chilli pepper slices
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Thai Green Curry Chicken (Easy Recipe)
Thai green curry is the most famous Thai dish outside Thailand. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share with you how to prepare this curry dish in this video. Please watch the video and then refer to the step-by-step guide below:
More information at:
Ingredients:
70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies
Method:
1. Cut the chicken meat into 1cm to 1.5 cm cubes.
2. Cut the eggplant to the same size of the chicken pieces.
3. Shred the king oyster mushroom into small pieces.
4. Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
5. Add the green curry paste. Saute until it turns aromatic.
6. Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
7. Add the chicken and chicken stock and cook for 10 minutes.
8. Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
9. Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.
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Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
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Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
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