Thai Red Curry Chicken And Eggplant (aubergine)

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1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream

3 tablespoons red curry paste

1 lb boneless skinless chicken thighs, cubed

3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks

2 tablespoons fish sauce

4 kaffir lime leaves, torn into pieces

½ lime, juice of

2 fresh red chilies, cut into very thin strips

½ cup Thai basil or ½ cup sweet basil, chopped

Heat a heavy saute pan over medium high heat.
Add ¼ can of the thicker coconut milk.
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
Add additional ¼ can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
Add chicken and stir to coat well.
Cook for about 4 minutes until the chicken has changed color and firmed up.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
Stir in fish sauce and lime leaves.
Cook at a low simmer for 5 minutes.
Just before serving, stir in lime juice, chiles and basil.