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1
Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
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2
Shred carrots with a vegetable peeler and set aside.
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3
Cut tomatoes in half and set aside.
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4
Cut chicken into bite size pieces and set aside.
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5
Pour the oil into a five-quart pot and put over medium heat.
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6
When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sauteing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
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7
Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
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8
After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
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9
Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
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10
Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
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11
Serve with hot Jasmine rice.
