Red Curry Chicken and Eggplant

This is another dish of Thai Curry. It goes perfectly with steamed rice and it can be made with red or green curry paste.

Ingredients

• 1 can coconut milk or 1 can coconut cream
• 3 tbsp of red curry paste
• 1 lb boneless skinless chicken thighs, cubed
• 2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
• 2 tbsp of fish sauce
• 4 Kaffir lime leaves, torn into pieces
• ½ lime, juice of
• 2 fresh red chilies , cut into very thin strips
• ½ cup Thai basil or ½ cup sweet basil , chopped

Directions:

Heat a heavy sauté pan over medium high heat

Add 1/4 can of the thicker coconut milk

When it bubbles, add curry paste and cook for 2 minutes, stirring constantly

Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate

Add chicken and stir to coat well

Cook for about 4 minutes until the chicken has changed color and firmed up

Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked

Stir in fish sauce and lime leaves

Cook at a low simmer for 5 minutes

Just before serving, stir in lime juice, chilies and basil

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