Heat the aromatics

• Heat the oil in a frying pan over medium heat.
• Add the sliced green onion, ginger and garlic and fry until fragrant.

Brown the chicken with curry paste

• Add the chicken and brown it in the pan.
• Stir in the red curry paste and stir-fry until the chicken is coated and cooked through.

Add coconut milk and eggplant

• Pour in the coconut milk and add the fish sauce.
• Add the chili flakes and the cubed eggplant.

Simmer the curry

• Simmer gently until the eggplant is tender and the sauce has thickened.

Finish and serve

• Finish with a squeeze of lime juice.
• Plate with cooked rice.