# thai chicken curry

## ingredients
- peanut oil
- 1 brown onion
- 1/2 head garlic, fine chopped
- 2 thumbs ginger, fine chopped 
- 3-4 kaffir lime leaves if you can find them
- 750g chicken thighs (whatever the bulk macro pack is at woolies)
- 1 eggplant
- 3 zucc
- 5 carrots
- 1 400ml tin coco milk (ayam brand)
- [1 tin red curry paste](https://www.woolworths.com.au/shop/productdetails/45458/maesri-paste-red-curry)
- 250ml chicken bone broth
- 1 lime, juiced
- ~3 tbs? palm sugar, grated
    - can substitute brown sugar
- rice
- thai basil to garnish

## method

- salt chicken way before
- some amount of peanut oil in casserole pan / dutch oven
- brown chicken
    - put aside and cover with foil
- saute onion, garlic, ginger
- brown carrots a bit
- add eggplant, brown a bit
- add zucc, brown a bit
- make a well, add curry paste, lime leaves, saute a bit
- add coco milk, bring it up to heat
- add lime juice
    - i threw the crushed lime in too but you gotta remember to fish it out
- add bone broth
- add a bit of sugar and salt, give it a taste
- keep boosting sugar and salt until it is pretty balanced (according to asian taste tester)
- low simmer for as long as is practical
- 20m out from finish put the rice on
- slap it on rice and throw some basil on and serve