Ingredients
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1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
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3 tablespoons red curry paste
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1 lb boneless skinless chicken thighs, cubed
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2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
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2 tablespoons fish sauce
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4 kaffir lime leaves, torn into pieces
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1/2 lime, juice of
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2 fresh red chilies, cut into very thin strips
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1/2 cup Thai basil or 1/2 cup sweet basil, chopped
Instructions
- 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 lime juice, chiles and basil.