Instructions: Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears 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 Thai jasmine rice, or in a serving bowl with other Thai dishes.

Comments: The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Gai).

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