Creamy Thai Red Curry Chicken with Brinjal & Broccoli

Thai Red Curry with Chicken and Brinjal (Eggplant) Recipe

Servings: 4 | Cuisine: Thai | Course: Lunch | Diet: Non-Vegetarian
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins

This vibrant and aromatic Thai Red Curry with Chicken and Brinjal (Eggplant) is a delicious fusion of tender chicken, eggplant, and broccoli in a rich and creamy coconut milk base, with a touch of sweetness from date syrup. Perfectly balanced with Thai red curry paste, garlic, and a hint of lemongrass, this dish brings the warmth and bold flavors of Thailand to your table. Ideal for lunch or dinner, it pairs wonderfully with steamed Thai Jasmine sticky rice or other Thai-inspired sides like stir-fried green beans or rice paper spring rolls.

Ingredients

Instructions

1. Prepare the Ingredients:
   Begin by preparing all your ingredients—chop the garlic, slice the brinjal (eggplant) into wedges, cut the broccoli into florets, and chop the chicken into bite-sized pieces. Set aside the coconut milk, vegetable stock, and date syrup for later use.

2. Sauté the Vegetables:
   Heat a tablespoon of sunflower oil in a large, heavy-bottomed pan or wok over medium-high heat. Add the chopped garlic and sauté until fragrant (about 1 minute). Next, add the brinjal and broccoli. Stir-fry them over high heat for a few minutes until they become tender but still crisp. Sprinkle a pinch of salt over the vegetables to help them cook faster and to enhance the flavors.

3. Prepare the Curry Base:
   Add the Thai Red Curry Paste to the pan. Stir-fry the paste for a couple of minutes to release its aromatic flavors. The curry paste should start to bubble and become fragrant.

4. Cook the Chicken:
   Add the chopped chicken pieces to the pan and stir-fry for about 5 minutes until the chicken is lightly browned and cooked through.

5. Add Coconut Milk & Broth:
   Pour in the coconut milk, vegetable stock (or water), date syrup, and the lemongrass stalk. Stir everything together until well combined. Bring the mixture to a gentle boil, and then reduce the heat to a simmer.

6. Simmer the Curry:
   Let the curry simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust the salt and spice levels if necessary. You can add a bit more date syrup if you prefer a sweeter curry or increase the red curry paste if you’d like more heat.

7. Finish the Dish:
   Once the curry has thickened and the chicken is tender, remove the lemongrass stalk from the pan and discard it. Garnish the curry with fresh basil leaves to add a refreshing herbal note.

8. Serve and Enjoy:
   Serve your Thai Red Curry with Chicken and Brinjal hot, accompanied by steamed Thai Jasmine Sticky Rice or Thai Stir Fried Green Beans. For a light, refreshing side, you can also serve this curry with Rice Paper Vegetarian Spring Rolls for a truly complete and satisfying meal.

Nutritional Information (Per Serving)

This Thai Red Curry with Chicken and Brinjal combines the comforting qualities of curry with the freshness of vegetables and the creamy richness of coconut milk. The addition of date syrup enhances the natural sweetness and balances the bold heat of the curry paste, while the lemongrass adds a subtle, citrusy aroma that makes this dish extra special.

For a balanced meal, serve it alongside your favorite Thai sides such as steamed jasmine rice, stir-fried green beans, or rice paper spring rolls. Whether you’re cooking for a weeknight family dinner or a special occasion, this recipe is sure to impress with its authentic Thai flavors and vibrant colors. Enjoy!