Green Chicken Curry With Aubergines (eggplant)

• 150 g aubergines (use the small variety preferably the green ones)
• 2 tablespoons oil (or less)
• 6 tablespoons green curry paste (I use my Thai Green Curry Paste Gone Greener!)
• 400 g chicken, cut into bite sized cubes
• 2 cups coconut milk
• 2 tablespoons fish sauce (I used soy sauce)
• 2 -3 lemon leaves (use grated lemon rind if you do not get lemon leaves)
• 1 teaspoon sugar (jaggery)
• 1 teaspoon salt
• 10 -12 basil leaves, plus extra
• basil leaves, for garnish
• 2 -3 green chilies or 2 -3 red chilies, slit long,for garnish (optional)

1. Cut the aubergines into halves or chunks depending on the size.
2. Heat oil in a vessel.
3. Saute the green curry paste for 3 minutes on high flame.
4. Add the chicken pcs and saute for 3 minutes more.
5. Now lower the heat and add 1 cup coconut milk.
6. Simmer till chicken is almost done.
7. Add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk.
8. Boil.
9. Cover and simmer till the brinjals and the chicken are well cooked.
10. Garnish with the chillies and the basil.

aubergines, oil, green curry, chicken, coconut milk, fish sauce, lemon, sugar, salt, basil, basil, green chilies

Taken from www.food.com/recipe/green-chicken-curry-with-aubergines-eggplant-100467 (may not work)