Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Green Curry with Chicken and Thai Eggplant

Scott Phillips

Servings: 4

Golf-ball-size green Thai eggplant look a bit like green zebra tomatoes and have a bitter edge. In this curry, that bitterness is balanced lend a slightly by sweet pineapple and the spicy green curry paste.


  • 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
  • 1/4 cup green curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 lb. boneless chicken thighs, cut into 1/4-thick bite-size strips
  • 3/4 cup Thai eggplant wedges
  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • 3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  • 3/4 cup bite-size pineapple chunks
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 270
  • Fat (g): 29
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 75
  • Sodium (mg): 720
  • Carbohydrates (g): 19
  • Fiber (g): 3
  • Protein (g): 25


  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the chicken, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another 2 minutes, add the pineapple and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with a drizzle of coconut milk.


Rate or Review

Reviews (3 reviews)

  • moebears | 06/30/2017

    This was super easy and scrumptious. Husband had two huge servings, which never happens, he's so picky! I can see varying the veg/protein on this. Served with cilantro rice...mmmm!

  • crazedclimber | 05/22/2012

    This recipe was easy and very delicious. I added red pepper and was very satisfied by how easy and tasty the meal was.

  • valdelle | 07/27/2011

    The easiest and the best combination of the thai curry, ingredients can be changed, but just the curry itself (without ingredients) deserve 10 stars.THANK YOU!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial