Red Curry With Chicken and Eggplant

Ingredients

• 1/2 kg chicken meat, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 tablespoon oil
• 1 cup coconut milk
• 3/4 cup water
• 8 Thai eggplants, quartered
• 2 sprigs Thai basil
• 2 kaffir lime leaves
• 1 tablespoon Thai fish sauce

Directions

1. 1

   1. Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.

2. 2

   2. Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.

3. 3

   3. Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.

4. 4

   4. Simmer until the eggplant is tender.

5. 5

   5. Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.