Green Thai Curry with Eggplant and Basil - Bravabod
Recipes

Green Thai Curry with Eggplant and Basil

Valentina

There was a phase in my life where I used to eat green curry for breakfast and dinner. Every day. For a month. I've changed it up since then, but I still love a good green curry. This one features tender eggplant, green beans, chickpeas, and green bell peppers. It's a winning combination when paired with a velvety curry broth. Check out the notes below for a tip on how to naturally boost the the color of any green curry.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 2 japanese eggplants (see notes)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 ounces fine green beans
  • 1/2 green bell pepper
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup vegetable or chicken broth
  • 1 cup basil leaves (use Thai basil if possible)
  • 3 tablespoons green curry paste
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 1 lime, juiced

Instructions
  1. Step 1: Cut the eggplant into small, 1" inch pieces. There is no need to peel the eggplant, unless it is blemished. Then, chop the bell pepper into thin, bite-sized pieces. Cut the green beans in thirds. Set aside.
  2. Step 2: Heat the cooking oil in a large frying pan or wok over medium-high heat. Once hot, add the eggplant pieces. Fry the eggplant in the oil for 4 to 6 minutes, stirring frequently. The sides should look golden and soft. You may need to add more oil while cooking to prevent sticking (eggplant loves to soak up oil). Once the eggplant has softened, but still retains its shape, remove it from the pan and transfer it to a plate.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 7 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the bell peppers and green beans to the curry paste. Stir together to combine.
  6. Step 6: Pour in the remaining coconut milk, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for about 5 minutes, or until the green beans are just fork-tender. We don't want to over-cook the vegetables here, because they will continue to cook as they sit in the hot pot afterwards.
  7. Step 7: Once the time is up, stir in the chickpeas, eggplant, and basil. Turn off the heat and allow the curry to rest, partially covered, for at least 10 minutes. Stir in the lime juice. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and curry paste will bring more spice.
  8. Serve: Grab a bowl and enjoy a big bowl of warm curry. This is great with a side of rice.

Recipe Notes

Japanese eggplants are long, thin, and bright purple. They have a slightly sweeter taste that is particularly nice here. Many grocery stores carry this style of eggplant, but if you can't find it, then you can substitute every 2 Japanese eggplants with 1 small regular eggplant.

Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands contain dried shrimp.

Here's a tip on how to boost the green color of you curry, which I picked up from Pailin at Hot Thai Kitchen: After reducing your coconut milk, blend the remaining coconut milk with an additional small handful of basil or spinach. When you mix it into the curry, it will naturally boost the green color without altering the taste.

Nutrition

There was a phase in my life where I used to eat green curry for breakfast and dinner. Every day. For a month. I've changed it up since then, but I still love a good green curry. This one features tender eggplant, green beans, chickpeas, and green bell peppers. It's a winning combination when paired with a velvety curry broth. Be sure to check out the notes below for a tip on how to naturally boost the the color of any green curry.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 2 japanese eggplants (see notes)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 ounces fine green beans
  • 1/2 green bell pepper
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup vegetable broth
  • 1 cup basil leaves (use Thai basil if possible)
  • 3 tablespoons green curry paste
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon tamari
  • 1 tablespoon coconut sugar
  • 1 lime, juiced

Instructions
  1. Step 1: Cut the eggplant into small, 1" inch pieces. There is no need to peel the eggplant, unless it is blemished. Then, chop the bell pepper into thin, bite-sized pieces. Cut the green beans in thirds. Set aside.
  2. Step 2: Heat the cooking oil in a large frying pan or wok over medium-high heat. Once hot, add the eggplant pieces. Fry the eggplant in the oil for 4 to 6 minutes, stirring frequently. The sides should look golden and soft. You may need to add more oil while cooking to prevent sticking (eggplant loves to soak up oil). Once the eggplant has softened, but still retains its shape, remove it from the pan and transfer it to a plate.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 7 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the bell peppers and green beans to the curry paste. Stir together to combine.
  6. Step 6: Pour in the remaining coconut milk, broth, ginger, tamari, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for about 5 minutes, or until the green beans are just fork-tender. We don't want to over-cook the vegetables here, because they will continue to cook as they sit in the hot pot afterwards.
  7. Step 7: Once the time is up, stir in the chickpeas, eggplant, and basil. Turn off the heat and allow the curry to rest, partially covered, for at least 10 minutes. Stir in the lime juice. Give it a taste and adjust the seasonings as desired. Tamari will add more salt, and curry paste will bring more spice.
  8. Serve: Grab a bowl and enjoy a big bowl of warm curry. This is great with a side of rice.

Recipe Notes

Japanese eggplants are long, thin, and bright purple. They have a slightly sweeter taste that is particularly nice here. Many grocery stores carry this style of eggplant, but if you can't find it, then you can substitute every 2 Japanese eggplants with 1 small regular eggplant.

Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands contain dried shrimp.

Here's a tip on how to boost the green color of you curry, which I picked up from Pailin at Hot Thai Kitchen: After reducing your coconut milk, blend the remaining coconut milk with an additional small handful of basil or spinach. When you mix it into the curry, it will naturally boost the green color without altering the taste.

Nutrition

There was a phase in my life where I used to eat green curry for breakfast and dinner. Every day. For a month. I've changed it up since then, but I still love a good green curry. This one features tender eggplant, chicken thigh, and green bell peppers. It's a winning combination when paired with a velvety curry broth. Be sure to check out the notes below for a tip on how to naturally boost the the color of any green curry.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 2 japanese eggplants (see notes)
  • 1 pound chicken thighs, boneless & skinless
  • 2 green bell peppers
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup chicken broth
  • 1 cup basil leaves (use Thai basil if possible)
  • 3 tablespoons green curry paste
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 1 lime, juiced

Instructions
  1. Step 1: Cut the eggplant into small, 1" inch pieces. There is no need to peel the eggplant, unless it is blemished. Then, chop the bell pepper into thin, bite-sized pieces. Chop the chicken thighs into 1" inch pieces. Set aside.
  2. Step 2: Heat the cooking oil in a large frying pan or wok over medium-high heat. Once hot, add the eggplant pieces. Fry the eggplant in the oil for 4 to 6 minutes, stirring frequently. The sides should look golden and soft. You may need to add more oil while cooking to prevent sticking (eggplant loves to soak up oil). Once the eggplant has softened, but still retains its shape, remove it from the pan and transfer it to a plate.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 7 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
  6. Step 6: Add the remaining coconut milk, bell peppers, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for about 8 to 10 minutes. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  7. Step 7: Once the time is up, stir in the eggplant and basil. Turn off the heat and allow the curry to rest, partially covered, for at least 10 minutes. Stir in the lime juice. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and curry paste will bring more spice.
  8. Serve: Grab a bowl and enjoy a big bowl of warm curry. This is great with a side of cauliflower rice.

Recipe Notes

Japanese eggplants are long, thin, and bright purple. They have a slightly sweeter taste that is particularly nice here. Many grocery stores carry this style of eggplant, but if you can't find it, then you can substitute every 2 Japanese eggplants with 1 small regular eggplant.

Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands contain dried shrimp.

Here's a tip on how to boost the green color of you curry, which I picked up from Pailin at Hot Thai Kitchen: After reducing your coconut milk, blend the remaining coconut milk with an additional small handful of basil or spinach. When you mix it into the curry, it will naturally boost the green color without altering the taste.

Nutrition

There was a phase in my life where I used to eat green curry for breakfast and dinner. Every day. For a month. I've changed it up since then, but I still love a good green curry. This one features tender eggplant, chicken thigh, and green bell peppers. It's a winning combination when paired with a velvety curry broth. Be sure to check out the notes below for a tip on how to naturally boost the the color of any green curry.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 1 japanese eggplant (see notes)
  • 1 pound chicken thighs, boneless & skinless
  • 2 green bell peppers
  • 4 ounces broccolini
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup chicken broth
  • 1 cup basil leaves (use Thai basil if possible)
  • 3 tablespoons green curry paste
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1 lime, juiced

Instructions
  1. Step 1: Cut the eggplant into small, 1" inch pieces. There is no need to peel the eggplant, unless it is blemished. Then, slice the bell pepper into thin, bite-sized pieces. Chop the broccolini into thirds. Lastly, dice the chicken thighs into 1" inch pieces. Set aside.
  2. Step 2: Heat the cooking oil in a large frying pan or wok over medium-high heat. Once hot, add the eggplant pieces. Fry the eggplant in the oil for 4 to 6 minutes, stirring frequently. The sides should look golden and soft. You may need to add more oil while cooking to prevent sticking (eggplant loves to soak up oil). Once the eggplant has softened, but still retains its shape, remove it from the pan and transfer it to a plate.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 7 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
  6. Step 6: Add the remaining coconut milk, broccolini, bell peppers, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for about 8 to 10 minutes. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  7. Step 7: Once the time is up, stir in the eggplant and basil. Turn off the heat and allow the curry to rest, partially covered, for at least 10 minutes. Stir in the lime juice. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and curry paste will bring more spice.
  8. Serve: Grab a bowl and enjoy a big bowl of warm curry. This is great with a side of cauliflower rice.

Recipe Notes

Japanese eggplants are long, thin, and bright purple. They have a slightly sweeter taste that is particularly nice here. Many grocery stores carry this style of eggplant, but if you can't find it, then you can substitute every 2 Japanese eggplants with 1 small regular eggplant.

Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands contain dried shrimp.

Here's a tip on how to boost the green color of you curry, which I picked up from Pailin at Hot Thai Kitchen: After reducing your coconut milk, blend the remaining coconut milk with an additional small handful of basil or spinach. When you mix it into the curry, it will naturally boost the green color without altering the taste.

Nutrition

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Green Thai Curry with Eggplant and Basil

PT30M 2 japanese eggplants (see notes) 1 (15 ounce) can chickpeas, drained and rinsed 6 ounces fine green beans 1/2 green bell pepper 1 1/2 (15 ounce) cans full-fat coconut milk 1 cup vegetable or chicken broth 1 cup basil leaves (use Thai basil if possible) 3 tablespoons green curry paste 2 tablespoons cooking oil 1 1/2 tablespoons fresh ginger, minced 1 tablespoon fish sauce 1 tablespoon coconut sugar 1 lime, juiced Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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