- 1 whole chicken breast (2 breast halves)
- 1 tablespoon red curry paste, or more to your taste
- 1 cup coconut milk
- 1/2 lb eggplant (Thai eggplant, or regular eggplant if Thai are hard to find), cut into bite-sized pieces
- 2 Tbs fish sauce
- 3 cups water
- 4-5 kaffir lime leaves
- 3-5 sprigs Thai basil
Directions
- Wash and pick the basil leaves off the stems.
- Cut up the chicken into bite size pieces.
- 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.
- Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce.
- Bring to a boil and simmer 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.
- Pull the center stem off the kaffir lime leaves and add them to the curry.
- Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
- Serve hot with rice or rice noodles.