As we bid farewell to 2025, I wanted to share one last cherished Thai recipe with you: Thai Green Curry with Chicken and Aubergine (or Eggplant, as it’s more commonly known across much of the English-speaking world). While it doesn’t make an appearance quite as often as my Thai Red Curry with Chicken and Pineapple, it holds an equally special place in Marlini’s and my heart.
It’s the perfect midweek dinner—especially comforting during the colder winter months. With a little planning (such as defrosting chicken if fresh isn’t available), you can have it on the table in just over 40 minutes from scratch.
When I first ventured into making Thai curry (my Thai Green Curry with Prawn, Squid, and Butternut Squash from 2014 is a real trip down memory lane), I believed that using ready-made commercial curry pastes was nothing short of cheating. Back then, I would painstakingly blend my own paste from scratch—and don’t get me wrong, it tasted great—but I could never find a kitchen tool powerful enough to achieve that perfectly smooth consistency. Even today, I’m still searching for the ideal compact blitzer or blender. Tiny fragments of coriander seeds and stubborn lemongrass fibres always remained.
On top of that, sourcing the ingredients was a challenge. Many are imported and only available in speciality shops or large supermarkets. For example, since moving to Lincoln about four years ago, I still haven’t managed to find fresh galangal anywhere.
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