Green Chicken Curry With Aubergines (eggplant) Recipe

Name: Green Chicken Curry With Aubergines (eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g aubergines (use the small variety preferably the green ones); 2 tablespoons oil (or less); 6 tablespoons green curry paste (I use my Thai Green Curry Paste Gone Greener!); 400 g chicken, cut into bite sized cubes; 2 cups coconut milk; 2 tablespoons fish sauce (I used soy sauce); 2 -3 lemon leaves (use grated lemon rind if you do not get lemon leaves); 1 teaspoon sugar (jaggery); 1 teaspoon salt; 10 -12 basil leaves, plus extra; basil leaves, for garnish; 2 -3 green chilies or 2 -3 red chilies, slit long,for garnish (optional)

Servings: persons

150 g aubergines (use the small variety preferably the green ones)
2 tablespoons oil (or less)
6 tablespoons green curry paste (I use my Thai Green Curry Paste Gone Greener!)
400 g chicken, cut into bite sized cubes
2 cups coconut milk
2 tablespoons fish sauce (I used soy sauce)
2 -3 lemon leaves (use grated lemon rind if you do not get lemon leaves)
1 teaspoon sugar (jaggery)
1 teaspoon salt
10 -12 basil leaves, plus extra
basil leaves, for garnish
2 -3 green chilies or 2 -3 red chilies, slit long,for garnish (optional)

1
Cut the aubergines into halves or chunks depending on the size.
2
Heat oil in a vessel.
3
Saute the green curry paste for 3 minutes on high flame.
4
Add the chicken pcs and saute for 3 minutes more.
5
Now lower the heat and add 1 cup coconut milk.
6
Simmer till chicken is almost done.
7
Add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk.
8
Boil.
9
Cover and simmer till the brinjals and the chicken are well cooked.
10
Garnish with the chillies and the basil.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g aubergines (use the small variety preferably the green ones), 2 tablespoons oil (or less), 6 tablespoons green curry paste (I use my Thai Green Curry Paste Gone Greener!), 400 g chicken, cut into bite sized cubes, and more.

Yes, Green Chicken Curry With Aubergines (eggplant) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chicken Curry With Aubergines (eggplant)

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