1 TBSP vegetable oil
2 deboned chicken thighs (~1 lb.), skin fried cut into 1-inch chunks*
1 TBSP Garlic, run through a small grater
1 TBSP fresh Galanga or Ginger, run through a small grater
1 red bell pepper, diced
¼ red onion, thinly diced
1 small shallot, thinly diced
3 scallions, chopped
1 cup cubed eggplant, salted and sweat, then rinsed**
1 green Serrano pepper chopped
2 tablespoons red curry paste
1 (13.5-ounce) can chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package vermicelli rice noodles
1 tsp. fish sauce
1 tsp. soy sauce
1 tsp. sugar or Shoaxing Wine
¼ cup chopped fresh Thai basil leaves
Cilantro for garnish
2 slices of lime
*Boneless Chicken Thigh – trim the skin. Slice the meat above the bone on the back side. With poultry shears cut the knuckles. Remove the final small piece of bone. I use a sharp curved boning knife.
** Eggplant salted and sweat, then rinsed. Each year I grow Eggplant. Cut several slices. Add salt to both surfaces to sweat the eggplant to remove the bitterness. Then rinse in cold water to remove the salt.
Salt and pepper chicken. Brown in veg oil. Then fry the chicken skin side up for 3 minutes then skin side down for three minutes. This releases fat from the skin. Remove the skin. Cut chicken into cubes.
Add onion, shallot, red bell pepper, garlic and galanga (or ginger). Sauté ~2 minutes on medium low. Add a dash of Shoaxing Wine to deglaze the pan. Add the red curry and stir in and cook another 2 minutes. Add the can of coconut milk. Use that can to fill it with chicken broth and add that.
Add the chicken, eggplant, Serrano pepper and scallions. Bring it a nice gentle boil. Reduce about 15 minutes.
Meanwhile boil the noodles separately 12 minutes. I once tried cooking the noodles in the soup, but the soup got too thick from the starch and the flavor was reduced from the boiling.
Add the noodles, Thai basil, soy sauce, Shoaxing Wine, fish sauce to the pot. Stir. Cook covered another 5 to 10 minutes on gentle boil. Serve in a bowl with slices of lime and cilantro.