Gaeng Phet Gai
Red Chicken Curry

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Ingredients
6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant
5-6 kaffir lime leaves, shredded
1 tbs fresh  Thai basil leaves
2 tbs fish sauce - nam pla
1 tbs palm sugar
oil for cooking
1-3 tbs red curry paste

Method
1. Dice the chicken

2. in a wok briefly fry the curry paste until fragrant
3. reduce the heat
4. add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
5. Add the chicken and other ingredients except the eggplant.
6. Bring to a boil and cook until the chicken begins to change colour.
7. Adjust the flavours to suit yourself.
8. When it is at a boil again add the eggplant
9. simmer until the chicken is cooked through.

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