1. Cut the chicken thigh into thick slices and marinate with a little coconut milk, cut into small pieces of mushrooms and Thai eggplants, cut into small pieces of Thai pepper, and set aside other ingredients
2. Put the coconut milk into the pot, add the red curry paste, stir evenly, boil and cook for a while
3. Add all the ingredients to a boil, add fish sauce, sugar to taste
4. Add chicken and cook to change the color, and the soup will thicken.
5. Add basil leaves and stir-fry evenly and serve
6. Finished picture
Tips:If the Thai pepper is small, you can increase the amount of Thai pepper, which can be adjusted according to your preferences
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