This delicious Jamie Oliver Thai Green Curry Aubergine is a fragrant, creamy, and slightly spicy dish that’s perfect for a quick and comforting meal. Made with tender chicken, homemade green curry paste, and Thai aubergines, it’s bursting with bold flavors. You can easily swap ingredients like regular aubergines or ginger for a simple, flexible take on this classic dish!
Ingredients Needed
- 2 long fresh red chillies
- 600g / 1 lb 5 oz free-range chicken thighs, skin off, bone out
- 2 tbsp vegetable oil
- 2 x 400g / 14 oz tins light coconut milk
- 4 fresh lime leaves
- 2 tsp palm sugar (or light brown sugar)
- 2–3 tbsp fish sauce
- 10 baby Thai aubergines (or 1 small regular aubergine, diced)
- 30g / 1 oz fresh Thai sweet basil
For the Paste:
- 2 tsp cumin seeds
- 2 tbsp coriander seeds
- 2–4 large green Thai chillies (prik chee fah)
- 12 small green Thai chillies (prik kee noo)
- 4 sticks lemongrass (lower thick part only)
- 6cm / 2.5-inch piece galangal (or ginger)
- 8 cloves Thai garlic (or 6 regular garlic cloves)
- 10 Thai shallots (or 5 regular shallots)
- 15g / ½ oz fresh coriander (stalks and leaves)
- 2 kaffir limes (zest only)
- 2 tsp shrimp paste
- 1 tsp ground white pepper
How To Make Thai Green Curry Aubergine
- Make the Curry Paste: Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
- Prepare the Aromatics: Trim and roughly chop the green chillies and lemongrass. Peel and chop the galangal, garlic, and shallots.
- Blend the Paste: Place the chopped ingredients in a mortar and pestle (or food processor) along with coriander stalks, kaffir lime zest, and a pinch of salt. Pound to a smooth paste, then mix in the shrimp paste, ground cumin, coriander, and white pepper.
- Prepare the Red Chillies: Deseed and finely slice the red chillies, then soak them in ice-cold water for garnish.
- Slice the Chicken: Cut the chicken thighs into 2cm / ¾-inch strips.
- Cook the Curry Paste: Heat 2 tbsp oil in a large heavy-bottomed pan over medium-high heat. Add 3 heaped tbsp of the green curry paste (save the rest for later) and a splash of coconut milk. Fry for 30 seconds, stirring constantly.
- Add the Chicken: Stir in the chicken pieces and cook for 5 minutes.
- Pour in Coconut Milk: Add the remaining coconut milk and bring to a boil, stirring regularly. Tear in the kaffir lime leaves and let it simmer for 10 minutes.
- Balance the Flavors: Stir in the palm sugar and taste—there should be a slight sweetness. Add the fish sauce and taste again for a balanced, salty-sweet flavor.
- Cook the Aubergines: Quarter the Thai aubergines and add them to the pan, cooking for 2–3 minutes (or until tender if using regular aubergines).
- Finish with Herbs: Turn off the heat and stir in most of the Thai basil leaves.
- Garnish and Serve: Drain the sliced red chillies and sprinkle over the curry with the remaining Thai basil and coriander leaves. Serve with jasmine rice.
Recipe Tips
- Toast the Spices for More Flavor: Lightly toasting the cumin and coriander seeds before grinding makes the curry paste more aromatic and rich in taste.
- Balance the Flavors: Taste as you cook! Adjust the fish sauce for saltiness, palm sugar for sweetness, and lime zest for freshness. A well-balanced curry is key.
- Cook the Curry Paste First: Frying the paste in oil before adding the chicken and coconut milk releases its full depth of flavor, making the curry taste much better.
- Don’t Overcook the Aubergines: Thai aubergines cook fast. Add them at the end and let them soften slightly while keeping some bite for the best texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Thai Green Curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: This curry freezes well. Once cooled, place it in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Pour the curry into a pan and heat over low to medium heat for 5–7 minutes, stirring occasionally until warmed through. Add a splash of water or coconut milk if it thickens too much.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 228
- Total Fat: 15.9g
- Saturated Fat: 8.1g
- Total Carbohydrate: 4.9g
- Dietary Fiber: 3.4g
- Sugars: 3.8g
- Protein: 16.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Cannelloni
- Jamie Oliver Aubergine Pasta Bake
- Jamie Oliver Baked Aubergine
- Jamie Oliver Burnt Aubergine Chilli
Jamie Oliver Thai Green Curry Aubergine
Description
This delicious Jamie Oliver Thai Green Curry Aubergine is a fragrant, creamy, and slightly spicy dish that’s perfect for a quick and comforting meal. Made with tender chicken, homemade green curry paste, and Thai aubergines, it’s bursting with bold flavors. You can easily swap ingredients like regular aubergines or ginger for a simple, flexible take on this classic dish!
Ingredients
For the Paste:
Instructions
- Make the Curry Paste: Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
- Prepare the Aromatics: Trim and roughly chop the green chillies and lemongrass. Peel and chop the galangal, garlic, and shallots.
- Blend the Paste: Place the chopped ingredients in a mortar and pestle (or food processor) along with coriander stalks, kaffir lime zest, and a pinch of salt. Pound to a smooth paste, then mix in the shrimp paste, ground cumin, coriander, and white pepper.
- Prepare the Red Chillies: Deseed and finely slice the red chillies, then soak them in ice-cold water for garnish.
- Slice the Chicken: Cut the chicken thighs into 2cm / ¾-inch strips.
- Cook the Curry Paste: Heat 2 tbsp oil in a large heavy-bottomed pan over medium-high heat. Add 3 heaped tbsp of the green curry paste (save the rest for later) and a splash of coconut milk. Fry for 30 seconds, stirring constantly.
- Add the Chicken: Stir in the chicken pieces and cook for 5 minutes.
- Pour in Coconut Milk: Add the remaining coconut milk and bring to a boil, stirring regularly. Tear in the kaffir lime leaves and let it simmer for 10 minutes.
- Balance the Flavors: Stir in the palm sugar and taste—there should be a slight sweetness. Add the fish sauce and taste again for a balanced, salty-sweet flavor.
- Cook the Aubergines: Quarter the Thai aubergines and add them to the pan, cooking for 2–3 minutes (or until tender if using regular aubergines).
- Finish with Herbs: Turn off the heat and stir in most of the Thai basil leaves.
- Garnish and Serve: Drain the sliced red chillies and sprinkle over the curry with the remaining Thai basil and coriander leaves. Serve with jasmine rice.
Notes
- Toast the Spices for More Flavor: Lightly toasting the cumin and coriander seeds before grinding makes the curry paste more aromatic and rich in taste.
- Balance the Flavors: Taste as you cook! Adjust the fish sauce for saltiness, palm sugar for sweetness, and lime zest for freshness. A well-balanced curry is key.
- Cook the Curry Paste First: Frying the paste in oil before adding the chicken and coconut milk releases its full depth of flavor, making the curry taste much better.
- Don’t Overcook the Aubergines: Thai aubergines cook fast. Add them at the end and let them soften slightly while keeping some bite for the best texture.
Jamie Oliver Thai Green Curry Aubergine