This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. It’s a simple, hearty, protein and veggie-packed dish, perfect with a side of jasmine rice. You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot). I know water chestnuts aren’t commonly used in Thai green curry but I’m a big “crunch” fan and always find a reason to add water chestnuts to Asian cuisine. Trust me, you’ll love the texture they add to the curry.
Let’s Talk About Eggplant:
When I make this recipe, I mostly use the purple globe eggplant variety, which tends to melt into the curry during cooking, especially in an instant pot. This type of eggplant is what’s sold in most US grocery stores – it is easy to find. You can certainly use green and white Thai eggplants if you’re lucky enough to find them. Thai green eggplants are meant to be stewed and so they keep their shape during cooking. Depending on the variety of eggplant you use, the consistency of the dish will be different – but either way, it’ll be delicious! Here’s an older picture of this dish with Thai green eggplant: And here’s a newer picture, using purple eggplant – again, either way, this curry will be great so use whatever eggplant you’ve got!
Looking for more Thai food recipes?
I suggest serving this dish with jasmine rice. Enjoy! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
