Ingredients:

  • 3 tbsp Thai Red Curry Paste (45g)
  • 1 can (13.5 oz) light coconut milk (400ml)
  • 1 tbsp olive oil (15ml)
  • 1 lb chicken breast, cubed (450g)
  • 1 lb Japanese or Italian eggplant, cubed (450g)
  • 1 cup red bell pepper, sliced (150g)
  • 1/2 cup yellow onion, diced (75g)
  • 3 cloves fresh garlic, minced (9g)
  • 1 tbsp fish sauce (15ml)
  • 1 tbsp fresh lime juice (15ml)
  • 1 tsp coconut sugar (4g)
  • 1/4 cup Thai basil leaves (10g)

Instructions:

  1. Heat oil in the wok over medium-high heat. Add eggplant cubes and sauté for 3–5 minutes until the edges are golden-brown. Remove and set aside.
  2. In the same pan, quickly sear the chicken breast until the exterior is opaque. Remove and set aside.
  3. Reduce heat to medium. Add the red curry paste and the thick cream from the top of the coconut milk can. Stir-fry for 2 minutes until the paste smells fragrant and the oil begins to separate.
  4. Stir in the diced onion and minced garlic, cooking until the onion becomes translucent.
  5. Pour in the remaining coconut milk and stir until the sauce is a uniform, creamy orange.
  6. Return the seared eggplant and chicken to the pan. Add the sliced red bell peppers and simmer gently for 5–7 minutes until the sauce thickens and peppers are tender-crisp.
  7. Turn off the heat. Stir in the fish sauce and coconut sugar.
  8. Squeeze in the fresh lime juice and fold in the Thai basil leaves just before serving.