Stovetop Thai Green Curry with Eggplant and Chicken

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 vibrant and aromatic green curry simmered with tender chicken pieces and fresh eggplant in a creamy coconut sauce. This Thai-inspired chicken recipe, ready in about 35 minutes, pairs Thai green curry paste, coconut milk, eggplant, cut into 1-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
3 tbsp Thai green curry paste
1 can (13.5 oz) coconut milk
1 medium eggplant, cut into 1-inch cubes
2 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
1/4 cup fresh Thai basil leaves
1/2 cup water
1 small chili sliced red chili for garnish
2 lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 tbsp Thai green curry paste and sauté for 1-2 minutes until fragrant and oils release.
Step 2: Add 1 lb chicken thigh pieces and cook for 4-5 minutes, stirring occasionally until the chicken starts to brown.
Step 3: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stir to combine, and bring to a gentle simmer.
Step 4: Add 1 medium cubed eggplant, 2 tbsp fish sauce, and 1 tsp brown sugar. Simmer uncovered for 12-15 minutes, stirring occasionally, until the eggplant is tender and the sauce thickens slightly.
Step 5: Stir in 1/4 cup fresh Thai basil leaves just before removing from heat. Garnish with 1 small sliced red chili and serve immediately with lime wedges on the side.