Gaeng phed kai - red chicken curry

The Thai name of this dish literally means "hot chicken curry". There is 
a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I 
shall also post. 

As always, the quantities are up to you.
Curry Paste

5-10  dried red chillies 
10 cloves garlic, chopped 
1 teaspoon chopped galangal 
1 tablespoon thinly sliced lemon grass 
half teaspoon zest of "kaffir" lime (ordinary lime will do) 
1 teaspoon chopped coriander (cilantro) root 
5   black pepper corns 
1 tablespoon roasted coriander seeds 
1 teaspoon roasted cumin seeds 
a dash  fish sauce 
1-2 teaspoon fermented shrimp paste (kapi) 

mix in a moratar and pestle or food processor. Will keep about a month 
in a fridge. You can buy commercial red curry paste (Mae Ploy brand is 
quite good), but as far as I am aware all commercial pastes contain MSG 
and preservatives.
The curry

6 ounces chicken (in smallish bite sized pieces) 
half a cup of coconut milk 
4 ounces Thai eggplant (these are small round eggplants) 
2  kaffir lime leaves (or a little lime zest) 
1 tablespoon sweet basil 
2 tablespoon fish sauce 
1 tablespoon palm sugar 

oil for cooking 
1-3 tablespoons of the red curry paste

cut the chicken up, then briefly fry the curry paste until fragrant, 
reduce the heat, add the coconut milk slowly, and continue to stir 
whilst cooking until a thin film of oil apppears on the surface. 

add the chicken and other ingredients except the eggplant. Bring to a 
boil and cook until the chicken begins to change colour. Adjust the 
flavors to suit yourself. When it is at a boil again add the eggplant 
and continue till the chicken is cooked through. 

Serve over rice, or in a serving bowl with other Thai dishes.
Special thanks to - Muoi Khuntilanont.