Ingredients
-
500 g Chicken
-
1 tablespoon Red Curry Paste
-
400 ml Coconut Milk
-
15 sweet Basil
-
4-5 Thai Eggplant
-
3 Large Kaffir Lime Leaves
-
2-3 Thai Chiles
-
2 tablespoons Fish Sauce
-
½ tablespoon Palm Sugar
-
1 Chicken broth
-
1 cup of Water
Directions
Steps
|
1
Done
|
For PreparationWash the chicken and slice thinly. Slice Thai chilies on a bias to use for garnish. |
|
2
Done
|
Cut the eggplants into 4 to 8 pieces depending on the size. Cut all pieces to the same size. Wash the sweet basil leaves and tear off half a cup |
|
3
Done
|
For CookingPut a pan or wok on a high heat and add 200ml of the coconut milk and bring it to the boil. Stir occasionally until the oil in the coconut milk breaks away, after about 10 minutes. You will see a layer of oil on top of the milk this is what you use to sauté the curry paste. If you don’t use 100% coconut milk this will probably not happen because of the additional additives. If you can’t find 100% coconut milk you should sauté the curry paste first in vegetable oil and then add the coconut milk after. |
|
4
Done
|
Add the curry paste, stir and break up any lumps until you can smell the aromatics, about 1 minute. Add the chicken and stir until it is half cooked. Then add fish sauce, sugar and chicken stock cube stir until mixed. |
|
5
Done
|
Add the rest of the coconut milk, bring back to boil and simmer for 2-3 minutes. Add the cup of water and bring back to boil. |
|
6
Done
|
Add the egg plants and simmer until al dente (soft), about 2 minutes. Make sure the chicken is cooked before turning off the heat and taste and add more fish sauce or sugar if you like. |
|
7
Done
|
Now add the Thai basil while it is hot, stir a few time around until wilted. Plate and garnish with Thai chilies (optional). Serve with Jasmine rice. Enjoy! |
