Thai Chicken Curry with Eggplant

Ingredients

• 1 pound chicken breast cut into bite-sized pieces
• 2 eggplants cubed
• 1 tablespoon vegetable oil
• 3 tablespoons red curry paste
• 1 can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper sliced
• 1 lime juiced
• 1/4 cup fresh basil leaves chopped

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the red curry paste and cook for 1-2 minutes until fragrant.
3. 3 Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
4. 4 Add the eggplant cubes and sliced red bell pepper to the pot and mix well.
5. 5 Pour in the coconut milk and chicken broth, and bring to a simmer.
6. 6 Add the fish sauce and brown sugar, stirring to combine all ingredients.
7. 7 Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally.
8. 8 Remove from heat, stir in the lime juice and fresh basil leaves.
9. 9 Serve hot over steamed rice or noodles, garnished with additional basil if desired.