Ingredients:
500 g chicken breast
1 thinly sliced chili pepper
240 ml coconut milk
1-2 tablespoons green curry paste
6-7 eggplants
2 tablespoons fish sauce
4-5 kaffir lime leaves
1 tablespoon sugar
Thai basil
240 ml water
Preparation:
Cut the breast meat into bite size.
Cut the eggplants into cubes.
Wash and pick kaffir lime leaves by ripping the center stems from the leaves. Slice the chili thin, lengthwise.
Wash and pick Thai basil.
Into a pot over medium heat, pour half of the coconut milk and green curry paste. If your coconut milk separates and has cream on the top, use the cream. Mix the paste with coconut milk well. Keep stirring to prevent bottom from sticking and burning.
Add chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the eggplants. Stir more.
Add the rest of coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked.
Add the seasonings; fish sauce and sugar. Add the slivers of red chili pepper and kaffir lime leaves. Let it boil one more time. When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green. Quickly pour onto serving bowl.
Serve with rice or thin rice noodles.