red curry chicken

ingredients:                                                                                                            

• ¾ pound chicken, dark or white meat, skinned, boned,cut into bite sized pieces
• 1 cup coconut milk
• 2-4 tablespoons red curry paste
• 2-3 tablespoons  fish sauce
• 4 fragrant lime leaves, julienned
• ½  pound Thai eggplant (green, golf ball sized) if available; or Chinese eggplants
• 2 tablespoons Thai basil, julienned

 
 
instructions:                                                                                                  

Skim cream from coconut milk. Place the cream in a pot large enough to hold all of the ingredients. Heat. Add curry paste and cook until oil appears on the surface of the mixture.

Add the remaining coconut milk, the chicken, fish sauce and the lime leaves. Cook, stirring, until the chicken changes color. Stir in the eggplant and continue cooking until the chicken is done. (Add water if needed during cooking process.) Stir in basil. Taste and correct seasoning as needed.

Serve over rice.

serves 4-6