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 cup fresh basil leaves, chopped

Method

1. 01
   Heat the vegetable oil in a large pot over medium heat.
2. 02
   Add the red curry paste and cook for 1-2 minutes until fragrant.
3. 03
   Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
4. 04
   Add the eggplant cubes and sliced red bell pepper to the pot and mix well.
5. 05
   Pour in the coconut milk and chicken broth, and bring to a simmer.
6. 06
   Add the fish sauce and brown sugar, stirring to combine all ingredients.
7. 07
   Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally.
8. 08
   Remove from heat, stir in the lime juice and fresh basil leaves.
9. 09
   Serve hot over steamed rice or noodles, garnished with additional basil if desired.