Red Curry Chicken with Thai Egg Plant

Complimentary recipe

Yield

Will serve 4 with two other main dishes.

Ingredients

	1 tablespoon	vegetable oil
	2 tablespoons	red curry paste
	15 ounce	chicken breast (thinly sliced)
	7-ounce can	coconut milk
	7-ounce can	Thai egg plant
	2 tablespoons	fish sauce
	1½ tablespoons	palm sugar
	5	kaffir lime leaves (torn in half)
	¼ cup	water
	—	sweet Thai basil

Preparation

1. Heat the oil in a non-stick wok or pan and bloom (fry) the red curry paste over medium heat for 2 minutes or until fragrant.

2. Add the chicken and fry for 2-3 minutes.

3. Add the coconut milk, egg plant, fish sauce, sugar, kaffir lime leaves and water and cook for 5 minutes. Add the lime leaves. Turn out into a serving bowl and garnish with sweet Thai basil leaves.