1 Chicken Breast
2 Chicken Thighs
1/2 cup Coconut Cream
1/4 cup Green Curry Paste
3 cup Coconut Milk
1 1/2 cup Diced Eggplant
2 tbs Fish Sauce
1 tbs Palm or Brown Sugar
1/2 tsp Coriander leaves
1/2 cup Basil leaves
3 Red chiles
1. Bone and skin the chicken breast and thighs; cut the meat into large, bite s ized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri ng occasionally. 3. The coconut cream will become fragrant as it thickens. When you see tiny poo ls of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cr eam. 4. Continue cooking for 1 to 2 minutes. 5. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. 6. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintai n a gentle active boil and cook for 8-10 minutes, stirring occasionally. 7. When the chicken is cooked and the eggplant is just tender, remove from the heat and transfer to a serving bowl. 8. Scatter basil leaves, chopped chiles and some coriander on the top.