Thai Red Curry (Thai Coconut Curry)

Tip for eggplants: After chopping Thai and Chinese eggplants, to maintain their white color inside, throw them into a bowl of water (not hot) and leave them there until it’s time to cook!

1. Pour a whole can of coconut milk into a pan and heat it on medium heat. Once it starts to bubble, add in the Thai red curry paste.
2. Mix the paste into the coconut milk and cook for a few minutes until it starts to simmer.
3. Give it a taste before you add fish sauce, as the curry paste already contains some salt. The amount of curry paste you add will influence the saltiness.
4. Add sugar and fish sauce, then mix well.
5. Add chicken breast, cook for 3-5 minutes per side, then bring it to a simmer and cover with a lid. Let it cook for 10 minutes.
6. Next, add in Thai eggplants, Chinese eggplants, and green beans. Cook them for 5 minutes or until the Chinese eggplants are cooked.
7. Turn off the heat, then add Thai basil and Thai chili. Give it a good mix, then serve.