Prepare your veggies by finely chopping the garlic clove, slicing the onions, carrots, and cutting the Thai eggplants in halves or quarters. Set this aside.

Wash your chicken filets with a little bit of vinegar and cut it into pieces. I’ve pre-cooked my chicken in a little bit of oil (this is optional).

Add a tablespoon of oil to a pan and then the curry paste. Cook this for 2 minutes, and then add the sliced onion and garlic. After another 2 minutes add the chicken, eggplants, carrots, whole chili pepper and cook this for 3-5 minutes. Don’t forget to add a spoon of sugar, fish sauce, Thai basil and Kaffir lime leaves, as described on the back of the package.

When all the ingredients are combined in the pan, add the coconut milk and water. Stir well and let the curry simmer on low heat until the chicken is cooked, the eggplants are tender and carrots remain their crunch. This takes about 10-15 minutes.NOTE: if you pre-cook your chicken, this will only take 10 minutes. 

After 10 or 15 minutes increase the fire and add the cherry tomatoes. Now you can try the curry, and add more sugar or fish sauce to taste. As for your consistency, the curry should be as thick as gravy. I’ve served this curry with Blue Elephant’s Jasmine rice. You can garnish the curry with some fresh coriander and lime wedges. Enjoy!If you make this curry please tag @blueelephant_nl and me(@the_spiced_chickpea). We'd love to see what you've made!