Red Chicken Curry, "Gaeng Phed Gai"

The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Gai). 

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 apppears 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.

Prepare the ingredients		Get busy in the wok
Final step: Thai eggplants		Serve and enjoy

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