How to make it

  • In a wok or pan, add coconut milk and curry pasted and stir to mix the curry paste thoroughly into the sauce to a smooth consistency.
  • Season with fish sauce to taste and balance with enough palm sugar. Stir in the chicken pieces and return sauce mixture to a boil.
  • Then reduce heat and simmer uncovered about 10 minutes, or until the chicken is almost cooked through.
  • Add the eggplants, kaffir lime leaves and slivered chillies as desired for extra hotness. Simmer a few minutes to warm and cook the eggplants to the tenderness of your liking.
  • Toss in the basil and stir. Spoon chicken, eggplants and sauce into a serving dish top with remaining basil leaves and serve with Jasmine rice.
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