Thai Chicken Curry with Eggplant, Baby Bok Choy & Sweet Potatoes

This rich, coconut-scented red curry is infused with fresh ginger and packed with good-for-you vegetables.

Photo: Ted Gibson

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Gibson & Smith
Prep Time
25 min
Cook Time
35 min
60 min


  • 1 cup long-grain brown rice (Try: Lundberg Organic Brown Long Grain Rice)
  • 1 tbsp safflower oil
  • 2 cloves garlic, finely chopped
  • 1 1-inch piece fresh ginger, peeled and finely chopped (about 1 tbsp)
  • 3 tbsp Thai red curry paste
  • 1 large sweet potato, peeled and cut into 3/4-inch pieces
  • 1 1/2 cups coconut milk (Try: Native Forest Unsweetened Organic Coconut Milk)
  • 1 baby eggplant or 2 small Japanese eggplants, cut into 1-inch pieces
  • 2 pieces baby bok choy, quartered lengthwise
  • 1 lb boneless, skinless chicken breast, thinly sliced against the grain
  • 1 large red bell pepper, seeded and cut into 3-inch pieces
  • Juice of 1 lime
  • 1 tsp fish sauce
  • 1 to 2 Thai red chiles, thinly sliced, optional (Tip: Remove seeds for less heat.)
  • 1/2 small red onion, thinly sliced
  • 2 tbsp chopped fresh cilantro leaves


  1. Cook rice according to package directions. Meanwhile, in a large saucepan on medium, heat oil. Add garlic, ginger and curry paste and cook, stirring constantly until fragrant, about 1 minute. Add potatoes and stir constantly until coated, about 1 minute. Add milk and 1 3/4 cups water. Cover pan and bring to a simmer. Reduce heat to medium to medium-low and simmer, covered, stirring occasionally, for 5 minutes. (NOTE: Do not boil; keep liquid at a steady simmer.)
  2. To pan, add eggplant and stir to submerge in liquid. Add bok chou and arrange in a single layer; lightly press down to partially submerge. Cover and simmer for 3 minutes. Add chicken and stir gently to submerge, then add pepper. Cover and simmer until chicken is cooked through, stirring occasionally, 4 to 5 minutes. Remove from heat; stir in lime juice and fish sauce.
  3. Divide curry among serving bowls and sprinkle chiles (if using), onion and cilantro evenly over top. Serve with rice.

Nutrition Information

  • Serving Size 1 3/4 cups curry and 3/4 cup rice
  • Calories 585
  • Carbohydrate Content 55 g
  • Cholesterol Content 83 mg
  • Fat Content 27 g
  • Fiber Content 6 g
  • Protein Content 33 g
  • Saturated Fat Content 17 g
  • Sodium Content 522 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g

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