Easy Thai Green Curry with Eggplant (Kaeng Khiao Wan)

For a digital entrepreneur, this recipe targets the “Global Spicy” and “Restaurant Mock-Up” niches. It is famous for balancing spicy, salty, sweet, and creamy notes. From an expertise perspective, the secret to a professional Thai curry is “Cracking the Coconut Cream.” Instead of using vegetable oil, you boil the thick top layer of the coconut milk until the water evaporates and the natural coconut oil separates. Frying the curry paste in this separated oil releases the aromatics more intensely than any other method.

Recipe Details

• Prep Time: 20 Min
• Cook Time: 20 Min
• Total Time: 40 Min
• Yield: 4 Servings
• Calories: ~460 kcal per serving

Ingredients:

The Curry Base

• 1 lb (450g) Chicken Thighs, bite-sized pieces (or Tofu/Shrimp)
• 4 tbsp Green Curry Paste (Maesri or Mae Ploy brands are highly recommended)
• 1 can (13.5 oz) Full-Fat Coconut Milk (Do not shake; you need the separated cream)
• 1/2 cup Chicken Broth

The Vegetables

• 8–10 Thai Eggplants (small round ones), quartered
• 1/2 cup Bamboo Shoots, sliced
• 1 Red Bell Pepper, sliced thinly (for color contrast)
• 1 cup Thai Basil Leaves, packed

The Seasoning

• 3–4 Kaffir Lime Leaves, torn (remove center stem)
• 1.5 tbsp Fish Sauce (The salt element)
• 1 tbsp Palm Sugar (or Brown Sugar)

Preparation Steps:

1. Prep the Eggplant

1. Cut Thai eggplants into quarters.
2. Technique: Immediately submerge them in a bowl of water with a pinch of salt. Keep them there until ready to cook to prevent them from oxidizing and turning brown.

2. The “Coconut Crack”

3. Open the coconut milk. Spoon the thick “cream” layer from the top (approx 1/2 cup) into a wok over medium-high heat.
4. Crucial Step: Cook until it bubbles and oil starts to separate from the white solids. Add the Curry Paste. Stir-fry for 2–3 minutes until oil turns vibrant green. This is the flavor base.

3. Simmer & Vegetables

5. Add chicken and coat in paste. Cook 2 mins.
6. Pour in remaining coconut milk (liquid part), broth, and lime leaves. Bring to a boil.
7. Drain eggplants and add them along with bamboo shoots. Simmer for 5–8 minutes (tender but not mushy).

4. The Fresh Finish

8. Stir in sugar and fish sauce. Taste—it should be spicy-salty-sweet.
9. The Wilt: Turn off heat. Immediately stir in red pepper and Thai basil. The residual heat will wilt the herbs perfectly without turning them black.

Expert Tips:

• Substitutions: If you cannot find round Thai eggplants, use regular zucchini (cubed) or green beans. If you cannot find Kaffir lime leaves, use the zest of 1 fresh lime.
• The Stabilizer Fix: Some coconut milk brands contain stabilizers that prevent the oil from separating (“cracking”). If your milk won’t separate in Step 2, simply heat 1 tbsp vegetable oil first, fry the paste, and then add the milk.