Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        chicken -- cut in bite-sized
                        -- pieces
     1/2  cup           coconut milk
   4      ounces        Thai eggplant
   2                    kaffir lime leaves -- or a little lime
                        -- zest
   1      tablespoon    sweet basil
   2      tablespoons   fish sauce
   1      tablespoon    palm sugar
                        oil for cooking
   1      tablespoon    the red curry paste -- up to 3

Preparation:

The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I shall also post. This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms). 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 appears on the surface. add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. Serve over rice, or in a serving bowl with other Thai dishes.