Red Coconut Chicken Curry - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
3 small Japanese eggplants, or
1 large eggplant, cut into chunks
1 large onion, cut into chunks
2 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 tablespoon Thai red curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 teaspoon lime rind, grated
1 tablespoon lime juice
1/4 teaspoon salt
2 sweet green peppers, cut into chunks
1/2 cup lighty packed fresh Thai basil or 1/2 cup basil
1/2 cup lightly packed fresh coriander leaves

Preparation

cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
add basil and coriander, and serve.