Directions

1. 1. Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.
2. 2. In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.
3. 3. Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.
4. 4. In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.
5. 5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.