The Jamie Oliver Thai Green Curry Aubergine is everything you want in a comforting curry—creamy, aromatic, and just the right level of heat. The combination of juicy chicken thighs, fragrant herbs, and that silky coconut milk sauce hits all the right notes. I made this on a chilly weeknight and was surprised by how quickly it came together—plus, the homemade green curry paste is next-level flavor. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

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 Jamie Oliver Thai Green Curry Aubergine

Toast the Spices:

Start by gently toasting the cumin and coriander seeds in a dry pan until they release their aroma—this step really brings out their warmth. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle.

Make the Curry Paste:

Roughly chop your chillies, lemongrass, galangal, garlic, and shallots. Combine these in a food processor or mortar with the coriander stalks, kaffir lime zest, a pinch of salt, and your freshly ground spices. Blitz or pound into a smooth paste, then mix in the shrimp paste and white pepper.

Prep Garnish and Chicken:

Deseed and finely slice the red chillies, then soak them in icy water for a lovely curl when garnished. Slice your chicken into bite-sized strips.

Cook the Paste:

In a large pan, heat the oil over medium-high and add three heaped tablespoons of the curry paste with a splash of coconut milk. Stir constantly for about 30 seconds to bring out those bold flavors.

Add Chicken and Coconut Milk:

Toss in the chicken and stir for 5 minutes until it begins to color. Pour in the remaining coconut milk and tear in the kaffir lime leaves. Let it simmer for 10 minutes, stirring occasionally.

Balance the Flavors:

Add palm sugar for sweetness and fish sauce for that deep umami punch. Taste as you go—this is where the magic happens.

Cook the Aubergines:

Quarter your Thai aubergines or cube a small regular one. Add them to the pot and simmer for 2–3 minutes until just tender.

Finish and Serve:

Stir in most of the Thai basil just before turning off the heat. Top with the chilled red chillies, extra basil, and coriander. Serve it up with fluffy jasmine rice.

Why I Love This Recipe

I made this on a weeknight when I was craving something cozy but exciting. It came together faster than I expected, and the homemade curry paste took it over the top. My partner went back for seconds—and thirds. It’s one of those dishes that feels restaurant-quality but totally doable at home.

Recipe Tips

Toast the Spices First: Don’t skip this—it deepens the flavor of your curry paste beautifully.
Adjust Heat to Taste: Use fewer prik kee noo chillies if you’re sensitive to spice.
Swap Aubergines: If you can’t find Thai aubergines, regular ones work just fine—just dice them small.
Freeze Extra Paste: You’ll likely have leftover curry paste—freeze it in ice cube trays for next time.
Add Veggies: Throw in green beans or sugar snap peas near the end for extra crunch.

How To Store This Jamie Oliver Thai Green Curry Aubergine

At Room Temperature:

Let it cool slightly before serving, but don’t leave it out longer than 1–2 hours.

In the Fridge:

Store leftovers in an airtight container for up to 3 days.

In the Freezer:

Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge.

Reheating:

Reheat gently in a pan over medium heat. Add a splash of water or coconut milk if it’s too thick.

Nutrition Facts (per serving)

Calories: 228
Carbs: 4.9g
Protein: 16.6g
Fat: 15.9g
Sugar: 3.8g
Fibre: 3.4g
Sodium: moderate (varies with fish sauce)

Let’s Answer a Few Questions!

Can I make this vegetarian?
Totally! Swap the chicken for tofu and use soy sauce instead of fish sauce.

What can I use instead of Thai aubergines?
No problem—use a small regular aubergine or even courgettes in a pinch.

Is it very spicy?
It can be! Reduce the number of small green chillies if you prefer it milder.

Can I use store-bought green curry paste?
Sure, but making it fresh gives unbeatable flavor—definitely worth it.

Do I have to use Thai basil?
It’s ideal, but Italian basil or even mint can work in a pinch for that herbal kick.

Try More Jamie Oliver Recipes:

Jamie Oliver Thai Green Curry Aubergine

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time