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!
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:
- More Thai Curry Recipes to Try
- Why You’ll Love This Curry
- Ingredients for This Recipe
- Shopping Tips
- How to Make
- How to Serve
- Helpful Kitchen Notes
- Kitchen Tip: Make It Vegan Friendly
- Substitution Tips
- How to Store Leftovers
- Frequently Asked Questions
- Thai Eggplant Curry
- Other Thai Recipes You’ll Love
- Related
- Hi there, I’m Suwanee!
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
- 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.
- 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.
- 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.
- Add vegetables: Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
- 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.
- Finish with Thai basil: Turn the heat off and add Thai basil. Stir together one last time and serve with jasmine rice.
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.
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
Cut the pieces evenly, don’t overcook, and simmer just until tender. A quick soak in salted water also helps keep their texture.
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.
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.
Yesl. Add a sliced Thai chili or extra spoonful of curry paste to the simmering sauce.
Thai Eggplant Curry
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Gluten Free
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
- 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
- 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.
- 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.
- 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.
- Add vegetables: Add Thai eggplants, bamboo shoots, and onion. Simmer for 8-10 minutes until tender.
- 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.
- 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
Other Thai Recipes You’ll Love
- Thai red curry with kabocha squash
- Thai Red Curry Fish Recipe with Cod
- Authentic Beef Massaman curry
- Penang curry with beef
Related
Looking for other recipes like this? Try these:
- Authentic Khao Soi Thai Noodles
- Easy Thai Green Papaya Curry with Shrimp
- Authentic Thai Crab Curry Recipe (Pad Pong Karee
- Easy Yellow Curry Powder
- Pad Ped Gai (Thai Spicy Chicken Stir-Fry)
- Thai Jungle Curry Recipe With Fish (Gaeng Pa)
- Thai Vegetarian Yellow Curry Recipe
- Easy Thai Red Curry Fish Recipe with Cod
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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