Chicken and Pea Aubergine Green Thai Curry

We went to our big Chinese supermarket to stock up on asian essentials while we were there we saw these pea aubergines. The only place we have ever tried them is in bali and they served them in a red Indonesian duck curry. They have quite a slightly bitter citrus flavour. This curry is simple, quick and delicious.


  • 1 tbsp groundnut oil
  • 2 banana shallots, finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • Inch piece of fresh ginger, peeled and finely diced
  • 3 dried lime leaves, crumbled into bits
  • 2 tbsp Thai green curry paste
  • 400ml/14fl oz coconut milk
  • 1 tsp fish sauce
  • 4 chicken thighs boneless and skinless
  • 125g/4½oz pea aubergine, available at some supermarkets or Asian grocers)
  • 2 limes, juice only
  • salt and freshly ground black pepper

To serve

  • 4 tbsp roasted peanuts, unsalted
  • 1/2 lime, quartered
  • 4 tbsp roughly chopped coriander


  1. Cut the chicken thighs into chunks, place in a bowl with the ginger, garlic, the juice of a lime and the dried lime leaves. Massage into the chicken and leave for at least 30 minutes to marinade.

  2. For the curry, heat a large deep lidded frying pan or wok until hot, then add the oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.

  3. Add the coconut milk and bring to the boil.

  4. Add the fish sauce, chicken thighs, and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the rest of the lime juice, season, to taste, with salt and freshly ground black pepper and stir. Serve with a side of 2 tbsp peanuts, 2 tbsp coriander and a quartered lime wedge. Enjoy 😊