Chicken and Red Curry with Eggplants

If you love curry, then this recipe is for you. The red curry paste, a flavorful base used in the Thai cuisine, is made from ingredients like dried red chilies, garlic, shallots, ginger, galangal root, ground coriander, and ground cumin. While you can make red curry paste at home, store-bought versions work just as well. Here's a simple Thai curry dish that makes dinner a wonderful feast.

Ingredients:

• 1/2 lb boneless chicken breast
• 1 Japanese eggplant
• 1 cup white onion, cut into cubes

Seasoning ingredients:

• 2 tbsp red curry paste
• 1 tbsp oil
• 1/4 cup coconut milk

Other ingredients:

• 1 cup chicken broth
• 1 cup coconut milk
• 1 tsp salt
• 1 tsp fish sauce
• 1 tbsp sugar
• 5 kaffir leaves

Topping:

• Basil

Serve with:

• Bread or rice

Directions:

1.   Cut the chicken into 1-inch cubes.

2.   Cut the eggplant into 1-inch cubes.

3.   In a saucepan, add oil. Add the red curry paste, kaffir leaves, and 1/4 cup coconut milk. Stir and cook until fragrant.

4.   Stir in the chicken and cook until it turns brown.

5.   Add the chicken broth and bring to a boil. Cook for 10 minutes.

6.   Add the eggplants and white onions. Adjust the seasoning with fish sauce, salt, and sugar.

7.   Add the remaining coconut milk and bring it back to a boil for 2 minutes.

8.   Serve the curry topped with basil and alongside bread or rice.