1. Bone and skin the chicken breast and thighs, you should have about

1lb of meat. Cut the meat into large, bite sized pieces, and set

aside.

2. In a medium, heavy bottomed saucepan, warm the coconut cream over a

medium heat until it boils gently. Adjust the heat to maintain a

gentle boil and cook for 6 to 8 minutes, stirring occasionally.

The coconut cream will become fragrant as it thickens. When you

see tiny pools of oil glistening on the surface add the curry paste

and stir to dissolve it into the coconut cream.

Continue cooking for

1 to 2 minutes, until the curry paste has a pleasing aroma.

3. Add the chicken pieces and stir fry for 1-2 minutes to coat them

evenly with the paste. Cook for about 2 minutes.

Increase the heat

and add the coconut milk, eggplant, fish sauce, sugar and salt and

stir well. Stir in the coriander, adjust the heat to maintain a gentle

active boil and cook for 8-10 minutes, stirring occasionally. Taste

and adjust the seasoning with a little more fish sauce, sugar, or curry paste.

4. When the chicken is done, and the eggplant is just tender, remove from

the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve.

Preparation in advance:

Prepare it up to the point where you add the coriander, except *Do Not* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there.

An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well.