- In a pot put the oil and curry paste and stir over low heat for 2 min. Then put in the chicken, the bamboo, eggplant, and kaffir lime leaves. Cook over high heat for 5 min.
- Add the coconut milk, sugar, fish sauce, and salt. Bring slowly to a boil and cook till chicken is completely done, about 2 min.Add coconut milk
- Stir in chilli and Thai basil and remove from heat
Tip : Red curry paste is not too spicy. If you like very spicy, you should use green curry paste. You can eat it with Jasmine rice or rice noodle.