Thai Basil Chicken With Eggplants and Coconut Milk

 Eggplants and coconuts must be sent from heaven. There is no dish I can think of that has eggplants or coconuts that I don’t like. I’m a little disappointed there are no deserts made out of eggplants, because I’m sure it would have been amazing. OK, maybe not. Let’s just stick with coconuts in deserts.

This dish is very simple, quick and delicious. It might not be the authentic Thai dish, but I hope you enjoy it as much as I do.


1 lb. chicken breast tender
4 Japanese eggplants
1 Anaheim pepper
1 small yellow onion
1 can of coconut milk
2 tbs finely chopped fresh ginger
1/2 tbs ground coriander seed
1/2 tbs  ground cardamom
1/2 tbs turmeric
1/2 paprika
1/2 ground cumin
4 to 5 basil leaves
salt to taste


Cut the eggplants into small rectangular cubes, add salt and leave in a strainer. This will help the eggplants not soak a lot of oil when frying.

Cut the chicken breast tenders into small and thin slices.
Mix the ground coriander seed, cardamom, turmeric, paprika and cumin together. Coat the chicken slices with the spice mix. Fry them in a pan for about 5 minutes. Set aside.


Chop the onion and the Anaheim pepper. Saute them until the  onions are lightly golden. Set aside.

Finally, dry the eggplants with a paper towel and fry them until they are soft and cooked.


Mix the chicken, onions and pepper together. Add the coconut milk and cook for about 10 minutes.
Add the chopped ginger and cook for another 5 minutes. Lastly, add the chopped basil leaves.

Serve with Jasmine rice and enjoy.