Pud Eggplant Chicken Curry

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

This easy Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your spice preference. This is a healthy and hearty curry dish that will awaken your senses and boost your mood.


  • 2 tablespoons of Red Curry Paste
  • 1 cup sliced chicken breast
  • 1 red bell pepper, chopped
  • 1-2 cups chopped Chinese eggplant (leave skin on)
  • 6-8 kaffir lime leaves, each leaf torn in two
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sugar
  • 5 Thai chili peppers (optional)
  • Fresh basil leaves for garnish
  • 1 tablespoon cooking oil
  • 2 cans (5.6 oz each can) coconut milk


  1. In a wok, heat the oil and fry the curry paste for one minute.
  2. Add coconut milk and bring to a boil.
  3. Add chicken, bell peppers, eggplant, and kaffir lime leaves.
  4. Season with fish sauce and sugar.
  5. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly-steamed Thai jasmine rice.

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