An aromatic Thai dish made by cooking curry paste from fresh green chiles and herbs with coconut milk and chicken. With its fresh herbal flavor and creamy texture, it is served with rice.
Cook the curry paste in oil over medium heat for 2 minutes, until fragrant.
Add half of the coconut milk and simmer over medium heat for 5 minutes, until the oil separates.
Add the chicken pieces and cook for 8 minutes. Add the remaining coconut milk.
Add the eggplant and red bell pepper. Cook over low heat for 10 minutes, until the vegetables are tender.
Add the fish sauce and sugar and stir. Sprinkle with fresh basil leaves and serve hot with steamed white rice.
Store in a sealed container in the refrigerator for 3 days or in the freezer for 2 months. The coconut milk may separate, so stir while reheating.
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