60 g Chicken breast, sliced
1-2 T Red curry paste
1 Thai eggplants cut into quarters
5-8 pea eggplants
1-2 Kaffir leaves, sliced
5-10 leaves Sweet basil
1/2 Red spur chili for garnish
1/2 C Coconut cream
1 C Coconut milk
1 T Vegetable oil
1 t Palm sugar
1 T Fish sauce
Heat oil in wok and add 1-2 T of red curry paste , stir until fragrant add coconut cream, stir vigorously until fragrant and until fat separates (red oil comes to the top)
Add chicken and stir until nearly cooked, adding more coconut milk.
Wait until boiling add pea eggplants and eggplants. Seasoning with fish sauce, palm sugar and bring to a boil on medium heat
Add sweet basil leaves, kaffir limes leaves and stir together.
Remove from heat garnish red chili & sweet basil over and serve with jasmine rice.