18 Reviews of Red Curry Chicken and Eggplant (Aubergine)

From: stormylee

On Aug 29, 2005

Hey, my DH just ate eggplant! Great recipe, easy, quick, delicious! I used regular eggplant instead of Japanese but otherwise followed the recipe. Served over jasmine rice. Thank you Mean!!

From: *Shelly*

On Oct 25, 2004

Mean Chef made this for me and out of his many dishes I've tried this one is by far my favorite (so far). Nice and creamy and spicy without being overwhelming. There is extra sauce to slop over the rice. Slopping is a good thing. LOL Mean usually gives me too much food but this time he nor the dogs got anything off of my plate. I hope we have this one for dinner on a regular basis. hint hint hint

From: gunthera1

On Feb 3, 2005

Delicious! I made this last night for someone that normally hates eggplant but I thought it would be great in this dish. The eggplant hater ended up loving the dinner and having some as leftovers for lunch. YUMMY! The basil leaves are really a necessary addition to the dish. They make this curry taste fabulous. THANK YOU MEAN CHEF!

From: ThatGirl

On May 28, 2005

I haven't found many eggplant recipes that my family will eat but they ate every drop of this. We like spicy and this was just that! Perfect! Thanks Mean Chef!

From: Cookin up a storm

On Feb 24, 2005

HOT HOT HOT!!! I MADE THIS FOR DINNER AND EVEN MY STOMACHE FEELS LIKE IT BURNING!!! Definately, resturant quality, the curry paste I used may have caused it to be sooo hot. Great flavor! My husband gave it a 4 but I gave it a 5. If I make it again I'll cut back on the red curry paste.

From: riffraff

On Mar 18, 2006

Spicy and delicious! I added bamboo shoots for a little crunch. Plenty of sauce for rice too.

From: Heydarl

On Dec 10, 2007

This was a great curry. I've made red chicken curry before, but the eggplant was a great addition. I used chicken breast & regular eggplant, also added red pepper & bamboo shoots. Made for Aus/NZ Recipe Swap December 2007. Thanks Elmotoo for sharing this keeper.

From: ChicagoRN

On Jan 28, 2009

Oh my!!! Most Excellent!! We absolutely loved this one and it made a TON!!!! I used 1 regular eggplant, light coconut milk and omitted the kaffir lime leaves (because I don't know what the heck they are!). I served this over white rice and we used sriracha sauce individually to adjust to our desired heat levels. Also, I didn't have the red chili's so I just used crushed red peppers to give it a nice kick. Delicious!!

From: I'm_Genia

On Mar 16, 2006

Can I say yum? I used chicken breast meat, and green beans instead of eggplant. But it was the sauce that made the entire dish! My husband is so full right now that his stomach actually hurts! Thank you, Mean Chef, for another fantastic recipe!

From: Heather U.

On Jul 3, 2005

Tasty meal. I used just 1-3/4 lb eggplant, doubled the coconut milk, and threw in an orange bell pepper, some bamboo shoot strips, and a couple tsp brown sugar as well. Excellent.