chicken breast or thigh, cut into bite-sized pieces (200 grams) • red curry paste • kaffir lime leaves • Thai eggplant, sliced (about 35 grams) • fresh Thai basil leaves (about 10 grams) • fish sauce • granulated sugar • red chili peppers, sliced on the diagonal (about 30 grams) • coconut milk (about 300 ml) • little vegetable oil for stir-frying • chicken broth or water (about 120 ml)
