Kaeng Phet Daeng Kai (Hot Red Chicken Curry)

• 1 cup chicken (in smallish bite sized pieces)
• 1/2 cup coconut milk
• 1/2 cup Japanese eggplant (makhua puang - these are small round eggplants)
• 3 tablespoons red curry paste
• 2 tablespoons nam pla (fish sauce)
• 1 tablespoon sweet basil
• 1 tablespoon palm sugar
• 2 kaffir lime leaves (or a little lime zest)

1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
2. Skim off the oil, and discard it.
3. Add the chicken and other ingredients except the eggplant.
4. Bring to a boil and cook until the chicken begins to change colour.
5. Adjust the flavors to suit yourself.
6. When it is at a boil again add the eggplant and continue till thechicken is cooked through.
7. Serve with steamed white Jasmine rice.

chicken, coconut milk, japanese eggplant, red curry, fish sauce, sweet basil, palm sugar, lime

Taken from www.food.com/recipe/kaeng-phet-daeng-kai-hot-red-chicken-curry-49135 (may not work)