dinnerThaieasy

Thai Chicken & Eggplant Curry

Name: Thai Chicken & Eggplant Curry
Prep time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300 g Chicken thighs; 250 ml Coconut milk; 150 g Thai eggplant; 3 tbsp Green curry paste; 3 pieces Kaffir lime leaves; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 8 leaves Thai basil; 200 g Steamed rice

A brothy, aromatic Thai curry with tender chicken and soft eggplant in a light coconut-green curry broth, served alongside steamed rice.

From Nutrola's curated recipe library

35 min2 servings

Nutrition Facts (per serving)

Values are per serving

720Cal

34 g

Protein

45 g

Carbs

44 g

Fat

Ingredients

Chicken thighs
300 g
480 Cal
Coconut milk
250 ml
500 Cal
Thai eggplant
150 g
38 Cal
Green curry paste
3 tbsp
90 Cal
Kaffir lime leaves
3 pieces
0 Cal
Fish sauce
2 tbsp
20 Cal
Palm sugar
1 tbsp
50 Cal
Thai basil
8 leaves
1 Cal
Steamed rice
200 g
260 Cal

Instructions

1
Fry the green curry paste in a splash of the coconut milk over medium heat until fragrant, about 2 minutes.
2
Add the sliced chicken thighs and cook until they start to color, about 5 minutes.
3
Pour in the rest of the coconut milk plus a splash of water, then add the eggplant, kaffir lime leaves, fish sauce, and palm sugar.
4
Simmer until the chicken is cooked through and the eggplant is tender, about 15 minutes, thinning with a little more water for a brothy curry.
5
Stir in the Thai basil and serve hot over the steamed rice.

Part of Nutrola's AI-powered nutrition tracking app — every recipe has verified macros so you can log it in one tap.

Track Every Meal with Nutrola

Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.