Red Coconut Chicken Curry

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1 lb boneless skinless chicken thighs

2 tbsp vegetable oil

3 small Asian eggplants , cut_into chunks (or 1 large eggplant)

1 large onion , cut_into chunks

2 garlic cloves , minced

1 tbsp minced gingerroot

1 tbsp Thai red curry paste

1 can (400 ml) coconut milk

2 tbsp fish sauce

1 tbsp granulated sugar

1/2 tsp grated lime rind

1 tbsp lime juice

1/4 tsp salt

2 sweet green peppers , cut_into chunks

1/2 cup lightly packed Thai basil leaves

1/2 cup lightly packed fresh coriander leaves

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