Fried Chicken Sauce

This hearty Thai-style dish combines tender chicken thighs and soft eggplant in a rich, aromatic coconut curry sauce. Infused with fish sauce, sambal paste, and fresh kaffir lime leaves, it delivers a perfect balance of savory, spicy, and creamy flavors. The dish is comforting yet vibrant, making it an excellent choice for weeknight dinners or family gatherings. Simple to prepare with pantry staples, this recipe offers a satisfying, protein-packed meal that brings authentic home-style flavor to your table.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1312.6

Dietary: Gluten-free

Description

This hearty Thai-style dish combines tender chicken thighs and soft eggplant in a rich, aromatic coconut curry sauce. Infused with fish sauce, sambal paste, and fresh kaffir lime leaves, it delivers a perfect balance of savory, spicy, and creamy flavors. The dish is comforting yet vibrant, making it an excellent choice for weeknight dinners or family gatherings. Simple to prepare with pantry staples, this recipe offers a satisfying, protein-packed meal that brings authentic home-style flavor to your table.

Ingredients

2 tablespoons fish sauce
500 g chicken thigh fillets, cut into pieces
400 ml coconut milk
1 cup chicken stock
300 g eggplant, cubed
2 kaffir lime leaves, torn
1 tablespoon sambal paste
2 fresh long red chillies, sliced, to serve
2 tablespoons fried shallots, to serve
1 coriander root, finely chopped
1/2 cup Thai basil leaves, to serve
cooked basmati rice, to serve
lime wedges, to serve
1 tablespoon coconut oil

Directions

1
Heat coconut oil in a large saucepan over moderate heat until shimmering.
2
Add coriander root and sambal paste; stir-fry for 1-2 minutes until fragrant.
3
Add chicken pieces and cook, stirring occasionally, for 3 minutes until the chicken changes color.
4
Pour in coconut milk and chicken stock; bring the mixture to a gentle simmer.
5
Add cubed eggplant and torn kaffir lime leaves; simmer uncovered for 10-12 minutes until eggplant is tender.
6
Stir in fish sauce and adjust seasoning if needed; simmer for another 2 minutes.
7
Remove from heat and gently fold in Thai basil leaves.
8
Serve hot over basmati rice, garnished with sliced chillies, fried shallots, and lime wedges.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1312.6kcal

% Daily Value *
Total Fat 77.4g120%
Saturated Fat 45.8g229%
Cholesterol 186.9mg63%
Sodium 646.4mg27%
Total Carbohydrate 94.0g32%
Dietary Fiber 22.4g90%
Sugars 60.6g
Protein 68.6g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a deeper flavor, pound fresh aromatics like lemongrass, galangal, and garlic into a paste before cooking if available.

Use young eggplant for less bitterness and better texture absorption of the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.

Substitute chicken thighs with firm white fish or tofu for a vegetarian variation, adjusting cooking time accordingly.

Keywords: thai, curry, chicken, coconut, eggplant, fish sauce, sambal, spicy, main course, dinner, simmered, aromatic, lime leaves, basil, rice, comfort food, easy, family meal, protein, vegetables

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-101/