INGREDIENTS

INSTRUCTIONS

Bone and skin the chicken breast and thighs, you should have about  1lb
of meat. Cut the meat into large, bite sized pieces, and set  aside. In
a medium, heavy bottomed saucepan, warm the coconut cream  over a
medium heat until it boils gently. Adjust the heat to maintain  a
gentle boil and cook for 6 to 8 minutes, stirring occasionally. The
coconut cream will become fragrant as it thickens. When you see tiny
pools of oil glistening on the surface add the curry paste and stir  to
dissolve it into the coconut cream. Continue cooking for 1 to 2
minutes, until the curry paste has a pleasing aroma. Add the chicken
pieces and stir fry for 1-2 minutes to coat them evenly with the
paste. Cook for about 2 minutes. Increase the heat and add the  coconut
milk, eggplant, fish sauce, sugar and salt and stir well.  Stir in the
coriander, adjust the heat to maintain a gentle active  boil and cook
for 8-10 minutes, stirring occasionally. Taste and  adjust the
seasoning with a little more fish sauce, sugar, or curry  paste. When
the chicken is done, and the eggplant is just tender,  remove from the
heat and transfer to a serving bowl. Scatter basil  leaves, chopped
chillis and some coriander on the top. Serve.  Preparation in advance:
Prepare it up to the point where you add the coriander, except DO NOT
add the eggplant. Cool to room temperature, cover, and refridgerate
for up to 24 hours. To serve bring the curry back to a gentle boil
over a medium heat. Add the eggplant and carry on with the normal
instructions from there.  An alternative to the eggplant is Snow Peas.
I personally prefer  them, but both work well.  Typed for you by Kaz
Glover  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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