You don't actually eat the lemongrass, kaffir lime leaves, or ginger. Similar to how you use a bay leaf, you pull them out just before serving. At most Thai restaurants you might find these in your dish, and you just pull them out as you eat. I like to use a spice ball so I don't have to worry about chomping down on a big piece of ginger, but you can do it either way.
Author: Alicia Shaw
Serves: 6-8
Ingredients
(1) 4 ounce can of Red Curry Paste
2 cloves garlic, minced
(4) 13.5 ounce cans coconut milk
1 cup chicken broth
1 onion, sliced thinly
1 small eggplant, diced
1 stalk lemongrass, sliced and pounded
6 kaffir lime leaves
2 inch cube of ginger, sliced
1 pound chicken breast, sliced thinly against the grain