Serves 2

Ginger is one of the most well-known of all of the Asian flavoring agents. Its bright, clean, slightly sweet, slightly hot flavor is found in everything from savory stir-fries like this one to desserts to beverages.

Red Chili Chicken

1 tablespoon vegetable oil

1–3 tablespoons Red Curry Paste (see recipes in Chapter 1)

½ cup coconut milk

1 whole boneless, skinless chicken breast, cut into bite-sized pieces

2 kaffir lime leaves or 2 (2-inch-long, ½–inch wide) pieces of lime zest

1 tablespoon basil leaves

2 tablespoons fish sauce

1 tablespoon brown sugar

4 ounces Thai eggplant (green peas can be substituted)

  1. In a large skillet or wok, heat the oil over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute.
  2. Reduce the heat to medium-low and add the coconut milk. Stirring constantly, cook until a thin film of oil develops on the surface.
  3. Add all of the remaining ingredients except the eggplant. Bring to a boil, reduce heat, and simmer until the chicken begins to turn opaque, about 5 minutes.
  4. Add the eggplant and continue to cook until the chicken is done to your liking, about 3 minutes more.

illustration Is a Thai Eggplant the Same as a Japanese Eggplant?

No. A Japanese eggplant is long and narrow, almost the shape and size of a large banana, but with a deep purple color. They have a mild flavor and a smooth texture. Thai eggplants, on the other hand, are green and shaped like small cherries. They have a firmer bite than the Japanese variety and can be very difficult to find. Green peas make a fine substitute.