Thai Red Curry

Cut the chicken breast into thin strips (2–3 cm), dice the eggplant into 1.5–2 cm cubes, cut the bell pepper into thin strips, and snap the green beans in half.

In a deep skillet or wok over medium heat, warm 3–4 tbsp of the thicker (top) part of the coconut milk, stirring, until an oily film appears on the surface.

Add the red curry paste and fry for 1–2 minutes, mashing it with a spatula, until the paste turns vibrant and fragrant.

Add the chicken and cook for 2–3 minutes, stirring, until the pieces turn white and are coated in the paste.

Pour in the remaining coconut milk, add the eggplant and bell pepper, bring to a boil and cook for 6–7 minutes over medium heat.

Add the green beans, fish sauce and sugar, stir and simmer for another 4–5 minutes, until the vegetables are tender and the chicken is fully cooked through.

Taste the curry and adjust with more fish sauce or sugar if needed to balance the flavor.

Add the basil, stir, remove from heat and serve hot with steamed jasmine rice.