A cozy bowl of Thai green curry, made in minutes!
This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. It’s a simple, hearty, protein and veggie-packed dish, perfect with a side of jasmine rice.
You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot).
I know water chestnuts aren’t commonly used in Thai green curry but I’m a big “crunch” fan and always find a reason to add water chestnuts to Asian cuisine. Trust me, you’ll love the texture they add to the curry.
A NOTE ABOUT EGGPLANT:
When I make this recipe, I mostly use the purple globe eggplant variety, which tends to melt into the curry during cooking, especially in an instant pot. This type of eggplant is what’s sold in most US grocery stores – it is easy to find.
You can certainly use green and white Thai eggplants if you’re lucky enough to find them.
Thai green eggplants are meant to be stewed and so they keep their shape during cooking.
Depending on the variety of eggplant you use, the consistency of the dish will be different – but either way, it’ll be delicious!
Here’s an older picture of this dish with Thai green eggplant:
And here’s a newer picture, using purple eggplant – again, either way, this curry will be great so use whatever eggplant you’ve got!
If you like this Thai chicken and eggplant curry, check out these other recipes:
- Thai Ground Beef Curry
- Thai Meatball Curry
- Thai Pumpkin Chicken Curry
- Thai Ground Beef Casserole
- Paleo Drunken Noodles
I suggest serving this dish with jasmine rice. Enjoy!Print
- 2 tablespoons oil
- 1 onion, sliced
- 1 serrano peppers or Thai bird chili, minced, to taste
- 3 teaspoons garlic paste or 3 cloves garlic, minced
- 1 teaspoon ginger paste or 1-inch knob fresh ginger, minced
- 3 tablespoons Thai green curry paste, to taste
- 1 to 1½ pound skinless boneless chicken thighs, quartered
- ½ cup broth
- 2 teaspoons fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ tsp turmeric
- 1 (20 ounce) eggplant (or 4 small Thai eggplants), chopped into large chunks
- 1 (13.5 ounce) can full-fat unsweetened coconut milk
- 1 can water chestnuts, drained
- 1 bell pepper, chopped
- Juice from 1 lime
- 1 handful Thai basil leaves
- Press sauté and adjust heat to the highest setting. Add oil and once it’s hot, add the sliced onion, garlic, ginger, green chili, and stir-fry for 2-3 minutes or until aromatic.
- Add the chicken and green curry paste and mix well. Then add the remaining ingredients to the pot (except for those listed under “add later”).
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Open the lid and add the ingredients listed under “add later.”
- Serve with jasmine rice.
- Heat oil in a dutch oven or heavy-bottomed pot over medium heat and cook the chicken until the outside is mostly browned and cooked through.
- Add the onion, garlic, ginger, chilis and stir-fry for a minute, then add the eggplant and stir-fry for another 1-2 minutes.
- Add the green curry paste, fish sauce, water chestnuts, bell pepper, salt, pepper, turmeric and coconut milk. You can omit the broth when making this recipe on the stovetop, however, if you’d like a saucier curry, feel free to add it in. Simmer for 3-4 minutes.
- Add the lime juice and Thai basil and serve with jasmine rice.