Thai Red Curry Chicken and Eggplant (Aubergine)

Total Time
15 mins
25 mins

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

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  1. Heat a heavy saute pan over medium high heat.
  2. Add 1/4 can of the thicker coconut milk.
  3. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
  4. Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
  5. Add chicken and stir to coat well.
  6. Cook for about 4 minutes until the chicken has changed color and firmed up.
  7. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
  8. Stir in fish sauce and lime leaves.
  9. Cook at a low simmer for 5 minutes.
  10. Just before serving, stir in lime juice, chiles and basil.