Thai Red Curry Chicken And Eggplant Aubergine

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This is a fantastic and very quick meal. Serve with rice.

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Steps

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Heat a heavy saute pan over medium high heat.

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Add 1 / 4 can of the thicker coconut milk.

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

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

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Add chicken and stir to coat well.

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

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

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Stir in fish sauce and lime leaves.

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Cook at a low simmer for 5 minutes.

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Just before serving , stir in lime juice , chiles and basil.

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Ingredients

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coconut milk, red curry paste, boneless skinless chicken thighs, japanese eggplants, fish sauce, kaffir lime leaves, lime, juice of, red chilies, thai basil