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Red curry Chicken and eggplant

Source of Recipe

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List of Ingredients

1 - 2 (14 ounce) cans coconut milk or coconut cream
3 tablespoons red curry paste, or massaman curry paste if you want to keep the flavor and not have the heat.
1 lb boneless skinless chicken thighs, sliced or cubed
2-3 Japanese eggplants or other Asian eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaf, torn into pieces or 1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or sweet basil, chopped



Recipe

Heat a heavy saute 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 chiles and basil