Authentic Thai Red Curry With Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
5 tablespoons Thai red curry paste (I recommend Pantai or Mae Ploy brands)
3 (13 1/2 ounce) cans coconut milk (I like the thick creamy kind)
3 tablespoons oil (I use canola)
1 1/2 cups chicken stock (If you do not have chicken stock, double up on the bullion)
1 chicken bouillon cube
2 yellow onions
4 green bell peppers
2 carrots
2 small Japanese eggplants
1/3 cup sugar
1 tablespoon lemon juice or 1 tablespoon lime juice
1 teaspoon fish sauce (optional)
8 sweet basil (leaves)
1 teaspoon dried basil
8 -10 large cherry tomatoes
4 cups jasmine rice (cooked)

Preparation

Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
Shred carrots with a vegetable peeler and set aside.
Cut tomatoes in half and set aside.
Cut chicken into bite size pieces and set aside.
Pour the oil into a five-quart pot and put over medium heat.
When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sauteing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
Serve with hot Jasmine rice.