(Gaeng pet kai)

You can substitute tofu, beef, pork, or duck for the chicken.


1/2 cup pineapple, sliced
1/2 cup chicken breast, thinly sliced
5 whole small eggplants
1/2 large red chilies, sliced
1 kaffir lime leaf, torn into pieces and stem discarded
1/4 cup sweet basil leaves
1 tablespoon red curry paste
1/2 cup thin coconut milk
1/2 cup thick coconut milk

1/2 tablespoon fish sauce
1/2 tablespoon soy sauce
1/2 teaspoon palm sugar
1/2 teaspoon brown sugar
1/4 teaspoon salt

Mix all the sauces, sugar and salt together and set aside.

1. Bring the coconut milk to a boil in a saucepan over medium heat.
2. When the coconut oil separates out, add the curry paste.
3. Continue stirring for one minute, then add chicken, stir for about 2 minutes.
4. Add the thin coconut milk and bring to a boil again.
5. Add small, big eggplants,and kaffir lime leaves.
6. Cook for two minutes over low heat until all the ingredients are cooked.
7. Add sauce mixture, large red chilies, and sweet basil leaves, then remove from beat.
8. Serve with rice.