Ingredients

Let’s Cook!

• 1
  Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
  
• 2
  Cook the chicken (or chicken feet) in the coconut milk and curry paste
  
• 3
  Add water to adjust thickness and bring back to a boil
  
• 4
  Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
  
• 5
  If using fish instead of chicken, add after eggplant is cooked
• 6
  Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
  
• 7
  Garnish with Thai basil and sliced chili
• 8
  Eat with rice or Thai rice noodles