Thai Red Curry Chicken And Eggplant (Aubergine)

• 1 (14 ounce) can coconut milk or (14 ounce) can coconut cream
• 3 tablespoons red curry paste
• 1 lb boneless skinless chicken thighs, cubed
• 2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
• 2 tablespoons fish sauce
• 4 kaffir lime leaves, torn into pieces
• 1/2 lime, juice of
• 2 fresh red chilies, cut into very thin strips
• 1/2 cup Thai basil or 1/2 cup sweet basil, chopped

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.

coconut milk, red curry, chicken, fish sauce, lime, lime, fresh red chilies, basil

Taken from www.food.com/recipe/thai-red-curry-chicken-and-eggplant-aubergine-55968 (may not work)