Ingredients:
1 cup chicken ( in smallish bite sized pieces)
1/2 cup coconut milk
1/2 cup Japanese eggplants ( 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)
Directions:
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.
Skim off the oil, and discard it.
Add the chicken and other ingredients except the eggplant.
Bring to a boil and cook until the chicken begins to change colour.
Adjust the flavors to suit yourself.
When it is at a boil again add the eggplant and continue till thechicken is cooked through.
Serve with steamed white Jasmine rice.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.