Creamy Thai Red Chicken Curry

Steps

1. Slice about 1½ cups of onion or shallot and throw it into a pot with 2 tablespoons of oil over medium-high heat.
2. Add ¼ cup of ginger to the pot and stir for about 5 minutes to bring out all those amazing flavors.
3. Finely chop about 4 cloves of garlic and stir in the garlic for a minute or until they are fragrant.
4. Stir in ¼ cup of red curry paste and cook for a minute or two, stirring until you can no longer see the oil.
5. Dice about 600 grams of boneless chicken thigh into bite-size pieces (or use other proteins) and stir to coat the chicken with the red curry paste.
6. Pour in about 400 ml of coconut milk. Add 2 stalks of lemongrass, bruised with the back of a knife and cut into 3 pieces, along with 10 to 12 kaffir lime leaves, 1 tablespoon of fish sauce, and 1 tablespoon of sugar.
7. Dice about 3 cups of Yukon Gold potatoes and add them to the pot. Bring this to a gentle simmer and let the potato cook for about 10 minutes.
8. Add about 3 cups of eggplant, diced into bite-size pieces, and slice about 2 cups of green peppers into bite-size pieces; give it a stir and bring the heat down to stay simmering.
9. Cover and let it simmer for about 10 minutes, or until those vegetables are tender and the chicken is fully cooked through.
10. Finally, toss in 1 cup of Thai basil for that signature Thai aroma. Serve with hot, steamed rice.