Chicken and Eggplant Red Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 scallions, sliced
• 2 garlic cloves, sliced
• One 2-inch piece of fresh ginger, peeled and cut into matchsticks
• One 3-inch piece of lemongrass
• 2 tablespoons store-bought red curry paste
• 1 medium eggplant, cut into 1-inch cubes
• Salt
• One 13 1/2-ounce can coconut milk, well shaken
• 8 ounces boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons thinly sliced basil leaves
• Steamed white rice, for serving
• Lime wedges, for serving

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