Red Chicken Coconut Curry

Yield: 2 servings

Ingredients

2 each Boneless, skinless chicken breast
2 fl oz. Coconut cream

1/2 to 1 oz. Red curry paste

12 fl. oz. Coconut milk

4 oz. eggplant, dice

3 oz. pineapple, dice

1/2 fl. oz. Fish sauce
1/2 tablespoon sugar

4 each lime leaves

2 tablespoon basil leaves, chiffonade

1 each fresh red bird's eye chile peppers, thinly sliced

1 each Red bell pepper, trimmed 1 1/2" julienne

Preparation:

1. 
   Trim chicken of all gristle and fat, Cut the meat into large bite-sized and set aside.


2. 
   
   heat coconut cream in the saucepan over a moderate heat until the oil separates and the liquid cooks away, about 3 to 5mins. Add the curry paste and smash it into the fat as it cooks, Cook for a minute or two, Add chicken and stir fry for 3 mins. to infuse with flavor.


3. 
   
   Add the coconut milk and bring it to a boil. Add the eggplant, pineapple, fish sauce, sugar and the lime leaves. Simmer until eggplant is tender and chicken is almost done, add the bell pepper let it cook for another minute.
   
4. 
   
   When done, scatter the basil into the curry along with the chile peppers, ready to serve.