Red Curry With Chicken and Eggplant

Red curry the way my neighbor taught me to cook it. Vary the amount of curry paste to control the heat. This recipe makes a mild curry by Thai standards, a spicy curry by American standards. Use the small green and white Thai eggplants. The skin of the eggplants turns purple as they cook.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.