Easy Green Chicken Curry

Smells and tastes heavenly!

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts, cut into 1-inch pieces
• 1  can coconut milk
• 1⁄2 cup  cubed cooked potato
• 1  cup  cubed Japanese eggplants or 1  cup  regular eggplant
• 1  cup  cut zucchini
• 2  tablespoons green curry paste, to taste
• 1  cup  chopped fresh basil
• 3  tablespoons fish sauce

Directions

1. Steam or boil a large potato; peel and cut into cubes.
2. Cut chicken breasts, eggplant, and zucchini into bite-sized pieces.
3. Over low heat, heat the oil in a frying pan.
4. Stir in the green curry paste and let sauté for 3 minutes.
5. Add chicken and fish sauce and turn over a couple of times to coat well.
6. Add the coconut milk and stir until well mixed.
7. Let it all gently simmer for 20 minutes.
8. Add the eggplant, zucchini, potato, and basil and cook for another five minutes.
9. Remove from heat and serve over rice; serves 2.