Thai Red Curry Chicken and Eggplant (Aubergine)
"This is a fantastic and very quick meal. Serve with rice...."
INGREDIENTS
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1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
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3 tablespoons red curry paste
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1 lb boneless skinless chicken thighs, cubed
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2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
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2 tablespoons fish sauce
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4 kaffir lime leaves, torn into pieces
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1/2 lime, juice of
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2 fresh red chilies, cut into very thin strips
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1/2 cup Thai basil or 1/2 cup sweet basil, chopped
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