Kaeng Phet Daeng Kai (red Curry) - Thai Recipe (Main Course)

Recipe Method
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil apppears on the surface. Skim off the oil, and discard it
Add the chicken and other ingredients except the eggplant
Bring to a boil and cook until the chicken begins to change colour
Adjust the flavors to suit yourself
When it is at a boil again add the eggplant and continue till thechicken is cooked through.
Serve with steamed white Jasmine rice