Priya'S Chicken Red Curry

• 1 pound Deboned, skinless chicken thigh or leg
• 1.5 cups Frozen coconut milk
• 1 cup Cooked bamboo shoot strips
• 5 Thai eggplant
• 5 Kaffir lime leaves
• 15 Thai basil leaves
• 1 tablespoon Fish sauce
• 1 teaspoon Palm sugar
• 1 tablespoon Red curry paste

1. Put out the frozen coconut milk to soften
2. Cut the chicken into bite size pieces
3. Cut the Thai eggplants into wedges
4. Put all of the red paste and the top third of the coconut milk into a cast iron pan and stir over medium heat until it's reduced to a thick sauce.
5. Add the chicken to the pan and saute over medium heat until no longer pink.
6. Add the rest of the coconut milk and saute until liquid.
7. Add the eggplant and the bamboo shoots.
8. Tear/break the kafir leaves to help release flavor and add to pot.
9. Add the 15 basil leaves.
10. Add the palm sugar and fish sauce. If new jar of palm sugar, make sure to scoop off and throw away the wax on top.

chicken thigh, frozen coconut milk, shoot strips, eggplant, lime leaves, basil, fish sauce, sugar, red curry

Taken from www.epicurious.com/recipes/member/views/priyas-chicken-red-curry-5d6d1ae1813085000895af94 (may not work)