Thai Chicken and Eggplant Curry

Thai Chicken and Eggplant Curry

Chicken and eggplant is a classic Thai combination. When stir-fried with a curry paste, it makes for an easy meal. This recipe took me less than 20 minutes from start to finish. I served it with some Uncle Ben’s Ready Rice (Brown Basmati). So easy.

I used Maesri brand Prik Khing curry paste, which I bought at an Asian market, when I made this. I’m a huge fan of Maesri curry pastes.

Prik Khing Curry Paste

You can use your favorite Thai curry paste. Thai Kitchen makes red and green curry pastes and they are easily found in the ethnic section of some grocery stores. If using Thai Kitchen curry paste, you probably want to reduce the amount of curry paste. I would suggest with starting with 2 teaspoons and going from there if you want it spicier.

IMG_5199 (378x640)

I don’t always have access to fresh Thai basil. When I do get Thai basil, I chop what I don’t use immediately in a food processor and freeze it. I just break off a piece of the frozen Thai basil and add it to my dish while I’m cooking it.

Thai Chicken and Eggplant Curry 3

Thai Chicken and Eggplant Curry

2 tablespoons oil (I used canola, but coconut would be good too)
2 boneless, skinless chicken breasts, sliced into bite-size pieces
2 tablespoons Thai curry paste (I used Prik Khing curry paste)
1 large unpeeled Japanese eggplant (or 2 small), sliced (about 1/4-inch) diagonally
1 green bell pepper, cored and sliced
1 tablespoon fish sauce (or to taste)
1 teaspoon sugar
fresh Thai basil, torn (about a handful)

Heat the oil in a wok (or skillet) over high heat. Add the chicken and cook until it is just starting to lose it’s pink color. Add the curry paste and stir-fry until the chicken is coated. Add the eggplant and bell pepper. Season with fish sauce and sugar. Stir-fry until the chicken is cooked through, and the eggplant is cooked to your preference. I like mine tender, but not mushy. Add the Thai basil and take off the heat. Serve with hot rice.

Thai Chicken and Eggplant Curry 2

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One Comment on “Thai Chicken and Eggplant Curry”

  1. […] from my CSA the past four or five weeks.  I have made Eggplant Stroganoff, oven-fried eggplant, Thai Chicken and Eggplant Curry, Eggplant Parmesan, Roasted Ratatouille, eggplant chips, and Baba Ganoush. Even after all of that, […]


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