Serves 2

Ingredients

8 oz chicken (gai) breast or thighs, sliced
3 tbs. green curry paste
1 cup coconut milk
6-8 Thai round eggplants (ma-keua bprawh), cut in half
or Long Asian eggplants sliced 1" thick
1/2 cup small pea eggplants (ma-keua puang),
handful Thai basil leaves (bai Krapao)
1-2 red chiles, sliced (phrik chee fa)
3 kaffir lime leaves (bai magroot), torn
2 tbs. fish sauce (nam pla)
1/2 cup water

Method

Heat wok over medium flame, fry green curry paste with the solid part of the coconut milk until fragrant.

Add chicken, and stir-fry until the chicken is no longer pink.

Add the remaining coconut milk, water and eggplants. Bring to a gentle boil, reduce heat to a simmer and cook until eggplants are done, about 5 minutes.

Add fish sauce, Thai basil leaves, and red chiles.

Serve with steamed Jasmine rice.

Variation: Substitute baby corn in place of eggplant