As Rattana Sherman from Bangkok, Thailand, taught Lindsay Sterling in Durham, Maine.
Makes: 4 servings
Cooking time: 30 min
Ingredients
- 1 c. white rice
- 1 can coconut milk (Chaokoh brand preferred)
- 1-2 Tbsp Thai red curry base (Maesri brand preferred)
- 6 fresh kaffir lime leaves, sliced as thinly as possible
- ¾ small-medium eggplant, skin on, cut into 1/2” thick triangles
- 1 can Asian cultivated sliced bamboo shoots
- 1 lb. bite-sized raw chicken pieces
- 2 Tbsp palm sugar
- 15 basil leaves
- 2-3 Tbsp fish sauce (Squid brand preferred)
- 1 tsp salt
Instructions
1. Cook rice as you would normally (in saucepan or rice cooker).
2. Put coconut milk into a medium saucepan on medium heat.
3. Add curry paste and stir until incorporated.
4. Add kaffir lime leaves.
5. When simmering, add chicken pieces, eggplant, bamboo shoots, palm sugar, fish sauce, 1 Tbsp water (if desired for thinning).
6. Once chicken and eggplant are cooked, add 15 whole basil leaves, making sure to push each under the coconut milk.
7. Add salt and more fish sauce to taste. Serve chicken in bowl with lots of sauce over white rice.