A delightful Thai-inspired dish combining tender chicken and eggplant in a rich and aromatic red curry sauce.
Heat a heavy-bottomed pan over medium heat.
Ensure the pan is hot enough to bring out the flavors of the curry paste.
Add a portion of the coconut milk and let it simmer until it thickens slightly.
Using full-fat coconut milk enhances the creaminess of the curry.
Stir in the red curry paste and cook until fragrant.
Cooking the curry paste releases its aromatic oils.
Add the chicken pieces and coat them well with the curry mixture.
Cut the chicken into uniform pieces for even cooking.
Pour in the remaining coconut milk and bring to a gentle boil.
Stir occasionally to prevent the coconut milk from curdling.
Add the eggplant pieces and simmer until tender.
Cut the eggplant into bite-sized pieces for quicker cooking.
Stir in the fish sauce and kaffir lime leaves.
Adjust the fish sauce to taste for the perfect balance of saltiness.
Garnish with Thai basil and sliced red chilies before serving.
Serve immediately to enjoy the fresh flavors of the herbs.
