The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I shall also post. As always, the quantities are up to you. Curry Paste ----------- 5-10 dried red chillies 10 cloves garlic, chopped 1 teaspoon chopped galangal 1 tablespoon thinly sliced lemon grass half teaspoon zest of "kaffir" lime (ordinary lime will do) 1 teaspoon chopped coriander (cilantro) root 5 black pepper corns 1 tablespoon roasted coriander seeds 1 teaspoon roasted cumin seeds a dash fish sauce 1-2 teaspoon fermented shrimp paste (kapi) mix in a moratar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives. The curry --------- 6 ounces chicken (in smallish bite sized pieces) half a cup of coconut milk 4 ounces Thai eggplant (these are small round eggplants) 2 kaffir lime leaves (or a little lime zest) 1 tablespoon sweet basil 2 tablespoon fish sauce 1 tablespoon palm sugar oil for cooking 1-3 tablespoons of the red curry paste method ------ cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil apppears on the surface. add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. Serve over rice, or in a serving bowl with other Thai dishes.Special thanks to - Muoi Khuntilanont.