Top Health Benefits of Thai Green Curry with Chicken You Need to Know

Thai Green Curry with Chicken and Eggplant is not only a flavorful and aromatic dish but also a nutritious one. Packed with lean protein from chicken, it supports muscle health and satiety, while eggplants offer a good dose of fiber, antioxidants like nasunin, and essential minerals such as potassium and magnesium. The green curry paste, often made with lemongrass, galangal, and green chilies, provides anti-inflammatory properties and boosts metabolism. Coconut milk, although rich in fat, contains medium-chain triglycerides (MCTs) that may aid in energy production and fat burning when consumed moderately. The addition of fresh herbs like Thai basil not only enhances taste but also contributes antibacterial and digestive benefits. Served with rice, it becomes a balanced meal with carbohydrates, proteins, and healthy fats, making it a satisfying option for an energy-boosting lunch or dinner.

Ingredients :

Chicken Breast : 400 g

Turkey Breast-

Eggplant/Aubergine : 3 Piece

Chili Pepper : 2 Piece

coconut milk : 2 Cup

Basil (Fresh) : 1 Cup

Sunflower Oil : 2 Tablespoon

Sesame Oil-

fish sauce : 2 Tablespoon

Sugar : 1 Teaspoon

Brown Sugar-

Kaffir lime leaves : 2 Piece

green pepper : 4 Piece

Garlic : 4 clove

Ginger : 1 Tablespoon

Galangal-

Green onions : 2 Piece

Coriander seed powder : 1 Teaspoon

Cumin : 1/2 Teaspoon

Grated peel / Lemon : 1 Teaspoon

Salt : as needed

black pepper : to taste

"Discover the bold flavors of Thailand in just 35 minutes with this irresistible Thai Green Curry with Chicken—creamy, spicy, and easier to make than you think!"

Recipe :

Serves 4 people

Step 1: Prepare the Ingredients

Slice 300g chicken breast into bite-sized pieces.
Cut 1 large eggplant into cubes or wedges.
Chop Thai basil leaves and prepare green curry paste (2–3 tbsp).

Step 2: Sauté the Curry Paste

Heat 1 tbsp oil in a pan over medium heat.
Add green curry paste and stir for 1–2 minutes until fragrant.

Step 3: Add Chicken and Cook

Add chicken pieces to the pan and cook until they turn white on all sides.

Step 4: Pour in Coconut Milk

Add 400ml coconut milk to the pan and stir well to combine with the paste.
Let it simmer for 5–7 minutes.

Step 5: Add Eggplant and Seasonings

Add the chopped eggplant to the pan.
Season with 1 tbsp fish sauce and 1 tsp sugar (optional).

Step 6: Simmer Until Tender

Cover and cook on low heat for about 10–15 minutes, or until eggplant is soft and chicken is cooked through.

Step 7: Finish with Basil

Turn off the heat and stir in fresh Thai basil leaves.

Step 8: Serve Hot

Serve the curry hot with jasmine or brown rice.
Optionally garnish with extra basil or a slice of lime.

Enjoy your creamy, spicy, and aromatic Thai Green Curry!

Tips and Tricks for Making the Perfect Thai Green Curry with Chicken

When preparing Thai Green Curry, the freshness of your ingredients plays a crucial role in both taste and nutritional value. It’s essential to sauté the green curry paste in a bit of oil first to release its full aroma before adding the meat and coconut milk. Be mindful not to overcook the eggplants; they should be tender but not mushy. Use full-fat coconut milk for a creamier texture, but consider using light coconut milk if you are watching your calorie intake. Adjust the level of spiciness to suit your tolerance by moderating the number of chilies or the amount of curry paste. For the best results, cook the chicken until just done to avoid dryness and preserve juiciness. Also, avoid using too much salt since fish sauce can already add plenty of sodium. If serving with rice, try jasmine or brown rice for a more aromatic and fiber-rich option.

Nutritional Information and Diet Compatibility of Thai Green Curry with Chicken

Thai Green Curry with Chicken and Eggplant can be adjusted to fit several dietary patterns, though not all. It is naturally gluten-free if gluten-free fish sauce is used, and it fits well into high-protein diets due to the chicken content. With minor tweaks, such as reducing coconut milk or skipping rice, it can also align with low-calorie plans. Those following the Paleo diet can replace rice with cauliflower rice and ensure all ingredients are whole and unprocessed. It’s suitable for a Mediterranean-style diet if olive oil replaces traditional oils and portions are balanced. However, it is not suitable for ketogenic diets due to the rice and moderate carbs in eggplants and coconut milk. Likewise, it is not vegan or vegetarian unless the chicken is replaced with tofu or tempeh, and fish sauce is swapped with soy sauce or a vegan alternative. It's also not ideal for the DASH diet due to potential high sodium levels from fish sauce and curry paste unless sodium-reduced versions are used.

Comments

Joseph (May 23, 2025, 7:54 a.m.) : This Thai Green Curry is wonderfully aromatic and has the perfect balance of creaminess from the coconut milk and spiciness from the curry paste. The eggplant soaks up all the rich flavors, and the fresh basil at the end brings a lovely herbal note. Delicious and satisfying—definitely a comfort dish worth making again!