Red Curry With Chicken And Eggplant

1. 1

   Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.

2. 2

   Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.

3. 3

   Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.

4. 4

   Simmer until the eggplant is tender.

5. 5

   Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.