Kanya's Chicken and Eggplants Curry

• 200 grams minced chicken
• 1 large eggplant
• 1/2 tbsp thai red curry paste
• 150 ml coconut milk
• 4 clove garlic
• 4 kaffir lime leaves
• 1/2 onion /chopped
• 1 fresh chili sliced
• 1 bunch sweet basils
• 1 salt to taste
• 1/2 tsp each,sugar and palm sugar
• 1 alluminium foil to bake shells
• 1 optional parmesan cheese for topping

1. The ingredients,and steps is the same as usual red curry,this recipe is the idea to my personnel favorite,i will post the authentic one later ..start from cut half eggplant to make shells,scoop out the flesh,chop flesh and soak in water,then cover shells with foil,bring to bake until soft,i baked at 200c,5mins
2. Stir red curry paste in sauce pan with little coconut milk until fragrance,add finely chopped onion,kaffir lime leaves,garlic,add little coconut milk ,keep stiring until paste is shinny,reddish
3. Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off
4. Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice..hope you enjoy making this :)

chicken, eggplant, thai red curry, coconut milk, clove garlic, lime leaves, onion, fresh chili, sweet basils, salt, sugar, bake, parmesan cheese

Taken from cookpad.com/us/recipes/356831-kanyas-chicken-and-eggplants-curry (may not work)