How many servings does this recipe make?

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

What ingredients do I need for Thai Red Curry Chicken And Eggplant (Aubergine)?

You need 9 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk or (14 ounce) can coconut cream, 3 tablespoons red curry paste, 1 lb boneless skinless chicken thighs, cubed, 2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks, and more.

Is Thai Red Curry Chicken And Eggplant (Aubergine) suitable as meat & poultry?

Yes, Thai Red Curry Chicken And Eggplant (Aubergine) falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Thai Red Curry Chicken And Eggplant (Aubergine)?

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

Thai Red Curry Chicken And Eggplant (Aubergine)

Name: Thai Red Curry Chicken And Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk or (14 ounce) can coconut cream; 3 tablespoons red curry paste; 1 lb boneless skinless chicken thighs, cubed; 2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks; 2 tablespoons fish sauce; 4 kaffir lime leaves, torn into pieces; 1/2 lime, juice of; 2 fresh red chilies, cut into very thin strips; 1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Try this homemade Thai Red Curry Chicken And Eggplant (Aubergine) recipe the whole family will love. Made with coconut milk, red curry, chicken and fish…

This Thai Red Curry Chicken And Eggplant (Aubergine) relies on simple, everyday ingredients such as red curry paste, fish sauce and lime, juice of. It comes together quickly and makes 4 servings, at about 340 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 (14 ounce) can coconut milk or (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
340 kcal
Category
Meat & Poultry

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