Thai Chicken and Eggplant (Aubergine) Curry

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READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat coconut milk in wok and whisk curry paste in until smooth.
  • Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
  • Add eggplant, lime leaves, fish sauce, brown sugar.
  • Taste for sweetness, saltiness etc, and correct if needed.
  • Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
  • Stir in basil leaves and chilies and serve with steamed jasmine rice.
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