I saw these beautiful greenish-white vegetables during a trip to the farmer’s market and decided I had to have them. I asked my husband, Roby, if he knew what they were. Before he could answer, the lady behind us in line chimed in, informing us that they were Thai eggplants and that she was getting some. She told me she liked them in green curry with chicken thighs. Well, I love Thai green curry so I decided to buy these cute little Thai eggplants.
I used chicken breast here but feel free to try it with chicken thighs OR leave out the chicken altogether. The Thai eggplant really is the star of this dish. If you do use chicken, cut it into tiny pieces, so that it absorbs more flavor. Be sure to season it well when you cook it. If you like spicy food, you might want to add cayenne to the chicken along with salt and pepper.
I’m a big “crunch” fan and always find a reason to add water chestnuts to Asian cuisine. I LOVE water chestnuts, so you’ll see them in here too.
I also waited to add half the onion as well as the bell pepper so that they wouldn’t get too soft. I wanted them to keep their form and still have a bit of bite to them.
If you like this Thai Eggplant and Chicken Green Curry, check out these other Paleo Thai recipes:
- Thai Meatball Curry
- Thai Pumpkin Chicken Curry
- Thai Ground Beef Casserole
- Thai Ground Beef Curry
- Paleo Drunken Noodles
Can’t get enough Thai food? Here are even more paleo-friendly Thai recipes! Let me know what you think of the dish!Print
- 3 tablespoons avocado oil or fat of choice, divided
- 1 pound chicken breast, cut into bite-sized pieces
- 4 Thai eggplants, sliced
- 3 Thai bird chillies, slit
- 3 cloves garlic, minced
- 1-inch knob fresh ginger, minced
- 1 large onion, sliced
- 2 tablespoons green curry paste
- 1 green bell pepper, chopped
- 1 tablespoon fish sauce
- 1 small can of water chestnuts
- 1 large handful of Thai Basil
- 1 (13.5 ounce) can of coconut milk
- Juice from one small lime
- Salt and Pepper to taste
- Carrots for garnish, optional
- Heat 1 ½ tablespoons avocado oil in a wok or skillet over medium heat and cook the chicken. Season well with salt and pepper. Once done, remove chicken and place into bowl.
- Add another 1 ½ tablespoons of oil and stir fry the Thai eggplants, Thai bird chilies, garlic, ginger and half of the onion. Add the green curry paste and mix well.
- Once the eggplant has slightly softened, add the rest of the onion, bell pepper and fish sauce.
- Stir fry for a minute and then add water chestnuts, Thai basil and coconut milk.
- Cook for another 3-4 minutes.
- Put the cooked chicken back into the curry and add the lime juice.
- Garnish with carrots if desired and serve.