Thai Chicken Curry Recipe

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Thai Chicken Curry
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  1. Cut up the chicken into bite size pieces.
  2. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste and ginger.
  3. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add the rest of the milk, broth and fish sauce.
  4. Add the eggplant, veggies and potatoes. Let boil until 5 - 10 minutes.
  5. Stir and coat chicken with curry sauce.
  6. Let it boil until all the eggplant pieces are tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
  7. Add the pineapple.
  8. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
  9. Serve hot with rice or rice noodles.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.25 Kcal (1349 kJ)
Calories from fat 159.06 Kcal
% Daily Value*
Total Fat 17.67g 27%
Cholesterol 2.31mg 1%
Sodium 1043.13mg 43%
Potassium 814.59mg 17%
Total Carbs 39.01g 13%
Sugars 16.17g 65%
Dietary Fiber 7.62g 30%
Protein 5.81g 12%
Vitamin C 15.8mg 26%
Vitamin A 1mg 34%
Iron 3.1mg 17%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 86.64 Kcal (363 kJ)
Calories from fat 42.76 Kcal
% Daily Value*
Total Fat 4.75g 27%
Cholesterol 0.62mg 1%
Sodium 280.44mg 43%
Potassium 219mg 17%
Total Carbs 10.49g 13%
Sugars 4.35g 65%
Dietary Fiber 2.05g 30%
Protein 1.56g 12%
Vitamin C 4.2mg 26%
Vitamin A 0.3mg 34%
Iron 0.8mg 17%
Calcium 20.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
  • 9

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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