Thai Red Curry Chicken

Ingredients:
1/2 medium chicken, cut into very small strips (remove as much of the skin as possible)
2-3 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 1 Tbsp. lime juice
1 cinnamon stick (OR substitute 1/2 tsp. cinnamon)
fresh basil and coriander/cilantro for garnish
RED CURRY SAUCE:
1 can coconut milk
2 shallots OR 1/2 cup purple onion, sliced
1 thumb-size piece ginger

3 cloves garlic
1 Tbsp. tomato ketchup
3 Tbsp. fish sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 heaping tsp. brown sugar
2 tsp. shrimp paste (available by the jar at Asian stores)
1-2 fresh red chilies OR 1/2 to 3/4 tsp. dried crushed chili
VEGETABLES:
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges
optional: 1-2 cups chopped eggplant (leave skin on), OR 4-5 Thai eggplants

Preparation:
- Place all curry sauce ingredients in a food processor or blender. Process well.

- Heat a pan, add the curry sauce and the chicken. Stir well, so that each of the chicken pieces is covered with sauce.

- Add the kaffir lime leaves or lime juice and cinnamon, mixing these into the sauce.
- Once it comes to a boil, reduce heat and cook till the chicken is half done

- Now add the vegetables and stir them into the sauce. 

- Let it cook for another 15-20 minutes, or until chicken and veggies are well cooked.
- Do a taste test. If the sauce isn't salty enough, add more fish sauce (1 Tbsp. at a time). If it's too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
- Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with steamed rice. ENJOY!