• 1 lb (454 g) boneless skinless chicken thighs
• 2 tbsp (25 mL) vegetable oil
• 3 small Asian eggplants, cut into chunks (or 1 large eggplant)
• 1 large onion, cut into chunks
• 2 garlic cloves, minced
• 1 tbsp (15 mL) minced gingerroot
• 1 tbsp (15 mL) Thai red curry paste
• 1 can (400 ml) coconut milk
• 2 tbsp (25 mL) fish sauce
• 1 tbsp (15 mL) granulated sugar
• 1/2 tsp (2 mL) grated lime rind
• 1 tbsp (15 mL) lime juice
• 1/4 tsp (1 mL) salt
• 2 sweet green peppers, cut into chunks
• 1/2 cup (125 mL) lightly packed Thai basil leaves or basil
• 1/2 cup (125 mL) lightly packed fresh coriander leaves

1. Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.
2. Add remaining oil to wok; stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Pour in coconut milk and bring to boil; reduce heat to medium and cook for 5 minutes.
3. Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken and any accumulated juices; cover and cook, stirring occasionally, until slightly thickened and peppers are tender, about 10 minutes. Add basil and coriander.

This dish can be quite hot and spicy depending on the brand of curry paste used. The variety in the pouch (instead of the jar or can) tends to be milder. For those sensitive to spicy food, reduce the curry paste to 2 tsp (10 mL). In a pinch, use mild Indian curry paste.