Green Curry Chicken

Directions

1. 1
   Heat a heavy saucepan over medium heat, add the cream, and simmer gently until boiling.
2. 2
   Boil for 6 to 8 minutes, or until the cream forms a sheen on top.
3. 3
   Add the curry paste and, using the back of a spoon, mash the paste until it becomes smooth.
4. 4
   Continue to fry until the mixture darkens and becomes very fragrant, about 2 to 3 minutes.
5. 5
   Add the chicken and stir to coat the pieces.
6. 6
   Stir in enough of the coconut milk to reach the desired consistency.
7. 7
   Add the eggplant, sugar, fish sauce, lime leaves, if using, and salt to taste.
8. 8
   Gently simmer the sauce for 8 to 10 minutes, or until the chicken and eggplant are done.
9. 9
   Taste and adjust the seasonings.
10. 10
    Add the basil and chile and continue to cook for an additional 2 minutes.
11. 11
    To serve, remove the kaffir lime leaves, place the curry in a serving bowl, and garnish with the fresh basil leaves.