Ingredients

6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (small round eggplants,substitute with green peas)
5-6 kaffir lime leaves, shredded
1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons red curry paste

Method

Cut the chicken up,then briefly fry the curry paste until fragrant,reduce the heat, add the coconut milk slowly,and continue to stir while cooking until a thin film of oil appears on the surface.

Add the chicken and other ingredients except the eggplant.Bring to a boil and cook until the chicken begins to change color.Adjust the flavors to suit yourself.When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Serve over Thai jasmine rice,or in a serving bowl with other Thai dishes.