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Thai Eggplant Curry

5 from 1 review

Published: by · This post may contain affiliate links.

This Thai Eggplant Curry is rich, creamy, and full of bold red curry flavor. Made with coconut milk and tender Thai eggplants. It’s a quick, healthy weeknight dish that comes together in 30 minutes or less!

Thai eggplant curry recipe in a bowl surrounded by thai basil.

More Thai Curry Recipes to Try

If this Thai eggplant curry hit the spot, you’ll love a few of my other favorites on the blog like Thai Red Curry with chicken, Green Curry with Chicken and Thai Eggplants, Thai pineapple curry, Thai roasted duck curry and Thai jungle curry with fish.

If you love cooking from scratch, try my Thai Red Curry Paste. It’s simple to make and brings fresher, deeper flavor to every curry.

Jump to:

Why You’ll Love This Curry

Thai eggplant curry with chicken is a creamy red curry made with coconut milk, Thai eggplants, and Thai basil. Rich, aromatic, and ready in under 30 minutes, it’s a quick weeknight favorite that’s comforting, flavorful, and perfect with jasmine rice.

Ingredients for This Recipe

  • Thai Eggplants. Small round Thai eggplants add the signature texture and slight bitterness. If you can’t find them, Japanese eggplants work too.
  • Chicken. Use sliced chicken breast or thigh.
  • Thai Red Curry Paste. The bold flavor base. Maesri is my go-to for the most authentic taste.
  • Coconut Milk. Full-fat coconut milk gives a rich, creamy curry sauce.
  • Onion. Sliced onion cooks down and adds sweetness to balance the curry.
  • Bamboo Shoots. Classic in Thai curries for crunch and earthy flavor.
  • Fish Sauce & Sugar. Essential for Thai balance — salty, savory, slightly sweet.
  • Water or Stock. Helps adjust the curry consistency.
  • Kaffir Lime Leaves. Adds bright citrus aroma that makes Thai curry authentic.
  • Thai Basil. Stir in at the end for that fresh herbal finish.

Shopping Tips

  • Look for Thai eggplants, kaffir lime leaves, and basil at your local Asian grocery store or farmers' market.
  • For vegan swaps, replace fish sauce with soy sauce or coconut aminos, and choose a vegan curry paste brand.
  • Chaokoh coconut milk, Mae Ploy and Maesri red curry paste are pantry staples in most Thai households and easy to find online.

How to Make

  1. Prep the ingredients: Cut Thai eggplants into quarters and soak in salted water for 10–15 minutes to prevent browning. Prepare chicken, bamboo shoots, onion, lime leaves, and Thai basil.
  2. Make the curry base: Heat half of the coconut milk over medium heat until it starts to separate. Add Thai red curry paste and stir for 1–2 minutes until fragrant.
Sliced Thai eggplants over a cutting board.
Sliced Thai eggplants in a pot of water.
Coconut milk in a pot with a spoonful of red curry on top.
Thai red curry sauce in a pot.
  1. Add chicken: Stir in sliced chicken and stir until well coated in the curry sauce. Pour in the remaining coconut milk, stock or water, and mix well. Cook until no longer pink, around 5-6 minutes.
  2. Add vegetables: Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
Chicken slices in a pot of red curry sauce.
Coconut milk pouring into a pot of red curry sauce.
Thai eggplants in a pot of red curry sauce.
Thai eggplants in a pot of red curry sauce.
  1. Season the curry: Add lime leaves, fish sauce, and sugar, stir together well. Adjust the flavors to taste, then cook for an additional 1-2 minutes.
  2. Finish with Thai basil: Turn the heat off and add Thai basil. Stir together one last time and serve with jasmine rice.
Sliced kaffir lime leaves in a bowl over Thai eggplant curry.
Hand holding palm sugar in a small bowl over Thai eggplant curry.
Hand holding fish sauce in a small bowl over Thai eggplant curry.
thai curry in a pot with thai basil.

How to Serve

Serve your Thai Eggplant Curry hot with steamed jasmine rice or brown rice. For a full Thai meal, pair it with Water spinach stir fry or a refreshing glass noodle salad with chicken.

Thai eggplant curry in a bowl with Thai basil garnish on a table.

Helpful Kitchen Notes

  • Avoid overcooking eggplants. They should be soft but still hold shape.
  • Want it richer? Add an extra spoonful of coconut cream or simmer longer.
  • Use good curry paste. Authentic Thai brands like Maesri or Mae Ploy make all the difference. Or make your own with my recipe for Thai red curry paste here.
  • No Thai basil? Substitute Italian basil in a pinch. Double the amount.

Kitchen Tip: Make It Vegan Friendly

To make this curry vegan, swap the chicken for tofu or chickpeas and keep the creamy coconut milk and Thai basil. Maesri Red Curry Paste is a vegan Thai brand that has no shrimp paste and is completely vegan. 

Substitution Tips

  • Swap chicken for tofu to make it vegan
  • Use Japanese or Italian eggplants if Thai eggplants aren’t available
  • Add bell pepper for color if desired

How to Store Leftovers

Keep leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove over low heat. Avoid boiling to keep the sauce creamy. This curry freezes very well for up to 3 months.

Frequently Asked Questions

How do I keep the eggplant from getting mushy?

Cut the pieces evenly, don’t overcook, and simmer just until tender. A quick soak in salted water also helps keep their texture.

Why does my curry look thin?

Thai curries thicken as they simmer and cool. If yours seems too thin, let it reduce uncovered for a few minutes, or use less water next time. For a richer sauce, use full-fat coconut milk and simmer gently.

Can I prepare Thai curry ahead of time?

Yes. Thai curries actually taste better the next day as the flavors deepen overnight. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.

How can I make it spicier?

Yesl. Add a sliced Thai chili or extra spoonful of curry paste to the simmering sauce.

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Thai Eggplant Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Thai Eggplant Curry is rich, creamy, and full of bold red curry flavor. Made with coconut milk and tender Thai eggplants, it’s a quick, healthy weeknight dish that tastes restaurant quality.

Ingredients

Scale
  • 8 oz chicken breast or thigh
  • 10–12 Thai eggplants
  • 5 oz bamboo shoots
  • 3 oz onion (sliced)
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 3 tbsp sugar
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup water or stock
  • 1 cup Thai basil leaves
  • 2 kaffir lime leaves, finely sliced

Instructions

  1. Prep the ingredients: Cut Thai eggplants into quarters and soak in salted water for 10–15 minutes to prevent browning. Prepare chicken, bamboo shoots, onion, lime leaves, and Thai basil.
  2. Make the curry base: Heat half of the coconut milk over medium heat until it starts to separate. Add Thai red curry paste and stir for 1–2 minutes until fragrant.
  3. Add chicken: Stir in sliced chicken and stir until well coated in the curry sauce. Pour in the remaining coconut milk, stock or water, and mix well. Cook until no longer pink, around 5-6 minutes.
  4. Add vegetables: Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
  5. Season the curry: Add lime leaves, fish sauce, and sugar, stir together well. Adjust the flavors to taste, then cook for an additional 1-2 minutes.
  6. Finish with Thai basil: Turn the heat off and add Thai basil. Stir together one last time and serve with jasmine rice.

Notes

  • Avoid overcooking eggplants. They should be soft but still hold shape.
  • Want it richer? Add an extra spoonful of coconut cream or simmer longer.
  • Use good curry paste. Authentic Thai brands like Maesri or Mae Ploy make all the difference. Or make your own with my recipe for Thai red curry paste here.
  • No Thai basil? Substitute Italian basil. Double up if using Italian basil to compensate. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: curries
  • Method: stove top
  • Cuisine: Thai

Did you make this recipe?

Please rate and review this recipe in the comment section below so I can improve and make it a better experience for you!

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Hi there, I’m Suwanee!

I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!

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Comments

  1. Suwanee says

    Thank you ka, Metta!

  2. Suwanee says

    Thank you so much, Metta! I love the simplicity of this Thai eggplant curry too, most especially when Thai eggplants are in season.(: '

  3. metta says

    delicious recipe!

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