Spicy Stir-fried Chicken with Eggplant

This quick and easy stir-fried chicken dish with Thai eggplant and red chili paste is one the most popular dishes at the restaurant. We use the meat from a nice big chicken leg, but you can use the same recipe to make it with chicken breast, pork, or even beef. Serve with a nice helping of delicious Thai Jasmine rice on the side for a satisfying plate lunch or as part of a meal with other foods.

Yield: 2 - 4 servings

Prep time: 5 minutes

Cooking time: 5 minutes

Ready in: 10 minutes

Ingredients:

1 large whole Chicken Leg
6 - 8 Thai eggplants
3 - 4 Thai Long Chilies
1 cup Thai Sweet Basil
1 1/2 - 2 Tablespoons Thai Red Curry Paste
2 teaspoons Light Soy Sauce
2 teaspoons Fish Sauce
1/2 teaspoon Sugar

Basic Directions:

1) Remove the skin and bone from the chicken leg and cut the meat into pieces. Cut the eggplant and chili, and pluck the basil leaves.

2) Fry the chicken meat with the red chili until done, then cook with the eggplant for about 3 - 4 minutes.

3) Add the mild green chili, cook for one minute, then turn off the heat. Toss in the basil and serve immediately.