| By : Rupali Mehra ( Posted on :12 Feb, 2007 ) | Total Views : 292 | Previous | Next |
Serves 2-4
Ingredients
• 3 cups water
• 3-5 sprigs Thai basil
• 2 tablespoons fish sauce
• 250 gm eggplant
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 chicken breast
Directions
1. Try to use Thai eggplants, the golf ball size ones. But, if they are not available then regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces.
2. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce.
3. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
4. Add the basil leaves just before you serve.
5. Serve hot with rice or rice noodles.
