Thai Eggplant Green Curry

Thai Eggplant and Chicken Green Curry

  • Author: Ashley Thomas


  • 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


  1. 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.
  2. 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.
  3. Once the eggplant has slightly softened, add the rest of the onion, bell pepper and fish sauce.
  4. Stir fry for a minute and then add water chestnuts, Thai basil and coconut milk.
  5. Cook for another 3-4 minutes.
  6. Put the cooked chicken back into the curry and add the lime juice.
  7. Garnish with carrots if desired and serve.