Ingredients

• 3 cups - water
• 3-5 branch - Thai basil
• 2 tbsp - fish sauce (or salt to taste)
• 1/2 lb - eggplant
• 1 tbsp - red curry paste
• 1 cup - coconut milk
• 1 - chicken breast

How to Make Kaeng Kai

• Cut chicken into bite-sized pieces.
• Pour half of the coconut milk into a large pot and bring to medium heat.
• Then add red curry paste and stir continuously.
• Add chicken when oil bubbles appear.
• Add the eggplants when chicken cooks a little and turns pale.
• Add the remaining coconut milk, water and fish sauce.
• Boil till eggplants are tender.
• Add the basil leaves just before you serve and make sure the leaves are submerged in the curry to preserve the colour.
• Serve hot with rice or rice noodles.