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How to Make Authentic Thai Green Curry Chicken with Eggplant and Bamboo Shoots

Transport your taste buds to Thailand with this aromatic green curry chicken dish. Tender chicken pieces simmer in a coconut milk-based curry sauce, complemented by the unique textures of Thai eggplant and bamboo shoots. This recipe offers a perfect balance of spicy, sweet, and savory flavors that will delight curry enthusiasts and novices alike.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Green Curry Chicken with Thai Eggplant and Bamboo Shoots is a fragrant, creamy Thai dish that balances spicy, sweet, and savory flavors with tender chicken and crisp vegetables.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 3 tablespoons green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 cup Thai eggplant, quartered
  • 1 cup canned bamboo shoots, drained and sliced
  • 2 kaffir lime leaves (or 1 teaspoon lime zest)
  • 1 red bell pepper, sliced
  • 1/2 cup Thai basil leaves
  • 2 tablespoons lime juice
  • Steamed jasmine rice, for serving

Instructions

  1. Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and cook for 1-2 minutes until fragrant.

  2. Add chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.

  3. Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.

  4. Add fish sauce, palm sugar, Thai eggplant, bamboo shoots, and kaffir lime leaves. Simmer for 10-12 minutes, or until the chicken is cooked through and the eggplant is tender.

  5. Add the red bell pepper slices and cook for an additional 2-3 minutes until slightly softened but still crisp.

  6. Remove from heat and stir in Thai basil leaves and lime juice.

  7. Taste and adjust seasoning if needed with more fish sauce, sugar, or lime juice.

  8. Serve hot over steamed jasmine rice.

Chef's Notes

  • For a milder curry, start with 2 tablespoons of curry paste and adjust to taste.
  • Thai eggplant can be substituted with regular eggplant cut into 1-inch cubes.
  • If kaffir lime leaves are unavailable, use lime zest for a similar citrusy aroma.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.
  • For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth.

Nutritional Info

Per serving (excluding rice): Approximately 450 calories, 35g protein, 15g carbohydrates, 30g fat. This dish is rich in vitamins A and C from the bell peppers and Thai basil. The coconut milk provides healthy fats, while the chicken offers a good source of lean protein.

Serving Suggestions

  • Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
  • Garnish with additional Thai basil leaves and sliced red chili for extra heat and visual appeal.
  • Pair with a crisp, light beer like Singha or a chilled lemongrass-infused iced tea.
  • For a complete Thai meal, serve alongside a refreshing papaya salad and crispy spring rolls.
  • This dish is perfect for a cozy dinner at home or for impressing guests at a dinner party.