Ingredients:

• 3 cups – water
• 3-5 branch – Thai Basil
• 2 tbsp – fish sauce (or salt to taste)
• 1/2 lb – Eggplant
• 1 tbsp – red curry paste
• 1 cup – Coconut Milk
• 1 – Chicken breast

Method:

1. Cut chicken into bite-sized pieces.
2. Pour half of the coconut milk into a large pot and bring to medium heat.
3. Then add red curry paste and stir continuously.
4. Add chicken when oil bubbles appear.
5. Add the eggplants when chicken cooks a little and turns pale.
6. Add the remaining coconut milk, water and fish sauce.
7. Boil till eggplants are tender.
8. Add the basil leaves just before you serve and make sure the leaves are submerged in the curry to preserve the colour.
9. Serve hot with rice or rice noodles.

Recipe courtesy of Komal Gambhir