Spicy Chicken Coconut Curry

1. Heat a wide, heavy pan over medium-high heat and add the oil.

2. Season the chicken thighs with salt and pepper to taste, and sear in the hot oil until golden brown on each side. Remove from the pan and set aside.

3. Reduce the heat to medium, and add the onions and eggplant. Sauté, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add more oil as needed if the pan becomes too dry.

4. Reduce the heat to medium low and stir in the garlic, ginger, lemongrass and curry paste. Cook until aromatic, 1 to 2 minutes

5. Mix in the tomato paste and cook an additional minute.

6. Add the coconut milk, chicken stock and sweet potatoes. Return the chicken to the pan and bring to a boil. Reduce the heat to a simmer and cook, covered, until the chicken and sweet potatoes are tender, about 40 minutes.

7. Finish the curry by stirring in the lime juice, fish sauce and cilantro.

8. Season with salt to taste and serve over steamed jasmine rice.

Note:

• To steam jasmine rice, place the rice and a pinch of salt in a saucepan. Pour in 11/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 17 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.