Stovetop Thai Green Curry with Eggplant and Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and aromatic green curry simmered with tender chicken pieces and fresh eggplant in a creamy coconut sauce. This thai-inspired chicken ready in about 35 minutes pairs Thai green curry paste, (13.5 oz) coconut milk, medium 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

Instructions

  1. 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.
  2. Step 2: Add 1 lb chicken thigh pieces and cook for 4-5 minutes, stirring occasionally until the chicken starts to brown.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Stovetop Thai Green Curry with Eggplant and Chicken take to make?

Total time is about 35 minutes (10 min prep + 25 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 Stovetop Thai Green Curry with Eggplant and Chicken?

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 thai green curry paste from drying out.

Can I substitute ingredients in Stovetop Thai Green Curry with Eggplant and Chicken?

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 Stovetop Thai Green Curry with Eggplant and Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Thai Green Curry with Eggplant and Chicken?

Thai chicken 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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