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Chicken and Eggplant Curry
Ingredients
  • 1 T oil
  • 3T Thai red curry paste
  • 1 can coconut milk
  • 6 boneless skinless chicken thighs, cut into 1 to 2″ pieces
  • 2T fish sauce
  • 2T sugar
  • ½ cup chicken stock
  • 12 Thai eggplants tops removed, cut in half
  • 6 Thai basil leaves, julienned
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