Slow-Simmered Thai Green Curry with Chicken and Eggplant

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy and aromatic green curry simmered with tender chicken pieces and Thai eggplant, infused with fragrant herbs and coconut milk. This Thai-inspired curry recipe, ready in about 35 minutes, pairs chicken thighs, green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
3 tbsp green curry paste
1 can (13.5 oz) coconut milk
1 cup, quartered Thai eggplants
2 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp palm sugar
1/2 cup, chopped fresh basil leaves
3 kaffir lime leaves
2, sliced thinly red chili peppers
1 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant and aromatic.
Step 2: Pour in 1 can (13.5 oz) coconut milk, stirring to combine with the curry paste and bring to a gentle simmer.
Step 3: Add 1 lb chicken thigh pieces and 1 cup quartered Thai eggplants. Pour in 1 cup water, stir well, and simmer uncovered for 15 minutes until chicken is cooked through and eggplants are tender.
Step 4: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, adjusting seasoning to balance salty and sweet.
Step 5: Tear 3 kaffir lime leaves into pieces and add along with 1/2 cup chopped fresh basil leaves and 2 sliced red chili peppers. Simmer for an additional 2 minutes.
Step 6: Remove from heat and serve hot with steamed jasmine rice, garnishing with extra basil if desired.