Stir-Fried Thai Red Curry Chicken with Eggplant and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring tender chicken, Thai eggplants, and spicy red curry paste finished with aromatic crispy basil leaves. This thai-inspired curry ready in about 25 minutes pairs quartered Thai eggplants, tablespoons red Thai curry paste, tablespoons coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 teaspoon minced ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 pound thinly sliced boneless skinless chicken breast and stir-fry for 4-5 minutes until chicken is nearly cooked through and edges begin to brown.
  3. Step 3: Stir in 2 tablespoons red Thai curry paste and cook for 1 minute to release aromas.
  4. Step 4: Add 6 quartered Thai eggplants, 1 tablespoon fish sauce, 1 teaspoon palm sugar, and 1/4 cup water. Stir to combine, cover and cook for 5 minutes until eggplants soften.
  5. Step 5: Pour in 1/4 cup coconut cream and stir gently until sauce thickens slightly and coats the chicken and eggplants, about 2 minutes.
  6. Step 6: Remove from heat and fold in 1/3 cup Thai basil leaves until wilted. Garnish with optional red chili slices for heat.

Frequently asked questions

How long does Stir-Fried Thai Red Curry Chicken with Eggplant and Basil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Thai Red Curry Chicken with Eggplant and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quartered thai eggplants from drying out.

Can I substitute ingredients in Stir-Fried Thai Red Curry Chicken with Eggplant and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Thai Red Curry Chicken with Eggplant and Basil for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Thai Red Curry Chicken with Eggplant and Basil?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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