Gaeng Daeng Red Curry with Chicken and Thai Eggplant

What you need

• 800 ml (2 x 13.5 oz cans) coconut milk, cans left unshaken
• 3 tbsp Thai red curry paste
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs
• 200 g (7 oz) Thai eggplants, quartered; or 1 small eggplant in chunks
• 4 makrut lime leaves, torn
• 2 tbsp fish sauce
• 2 tsp palm sugar, or light brown sugar
• 2 fresh red chilies, sliced on the diagonal
• 1 handful Thai basil leaves
• jasmine rice, steamed, to serve

Method

Restated from the original video

1. 1

   Open the cans of coconut milk without shaking and scoop the thick cream from the top into a bowl, about 250 ml (1 cup). Keep the thin milk separate.

2. 2

   Cut the chicken into bite-sized slices.

3. 3

   Heat a wok over medium-high heat and add half the thick cream. Let it bubble for 1 min.

4. 4

   Stir in the curry paste and fry, stirring, for 2 min.

5. 5

   Add the rest of the thick cream and keep cooking until the cream splits, turns glossy red and the paste smells toasty, 5-8 min.

6. 6

   Add the chicken and stir to coat. Cook until the outside turns opaque, about 4 min.

7. 7

   Pour in the thin coconut milk, add the eggplant and lime leaves and bring to a boil, then lower to a gentle simmer.

8. 8

   Simmer until the eggplant is tender and the chicken is cooked through, no pink inside, 10-12 min.

9. 9

   Season with the fish sauce and palm sugar, then taste. It should be rich and salty with a soft sweetness behind the heat.

10. 10

    Stir in the chilies and basil just before serving and let the leaves wilt.

11. 11

    Serve hot with the rice.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.