1. Heat a heavy saute pan over medium high heat. 2. Add 1/4 can of the thicker coconut milk. 3. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly. 4. Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. 5. Add chicken and stir to coat well. 6. Cook for about 4 minutes until the chicken has changed color and firmed up. 7. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. 8. Stir in fish sauce and lime leaves. 9. Cook at a low simmer for 5 minutes. 10. Just before serving, stir in lime juice, chiles and basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
