How to cook Thai Green Curry with Green Eggplant

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Choose half breast and 1 leg of chicken for flavor and convenience.

Cut chicken breast into bite-sized pieces; chicken leg can be cut into smaller pieces, but it's not necessary.

Quarter the eggplants and wash them.

Pick pea eggplants from the stems and wash them.

Wash and pick kaffir lime leaves by ripping the center stems from the leaves.

Slice the thin chili pepper lengthwise.

In a pot over medium heat, pour half of the coconut milk and green curry paste.

If the coconut milk separates, use the cream on top to mix with the paste well.

Stir continuously to prevent sticking and burning; lower the heat if it splatters too much.

Continue stirring until greenish oil forms, indicating the spices are releasing their fragrance.

Add chicken to the curry mixture and stir to coat for a couple of minutes until partially cooked.

Add the quartered eggplants but hold off on the pea eggplants; stir more.

Add the rest of the coconut milk and 1 cup of water; let it simmer for 10 minutes or until chicken is fully cooked.

Add the pea eggplants, fish sauce, and sugar; taste for balance of flavors.

Add slivers of red chili pepper and kaffir lime leaves; let it boil one more time.

When ready to serve, add the thai basil and stir to mix in; immediately turn off the heat to keep the basil green.

Quickly pour into a serving bowl and serve with rice or thin rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens