Red Curry With Chicken And Eggplant

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
• 2 add the chicken, and mix well into curry mixture to coat the chicken. fry until the chicken is is done.
• 3 add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
• 4 simmer until the eggplant is tender.
• 5 add the fish sauce and simmer a few more minutes. remove the basil and lime leaves.