Ingredients

• 1 (14 ounce) can coconut milk or 1 (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

Instructions

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.