Green Curry With Chicken and Eggplant

An authentic Thai dish. A light and fragrant curry enjoyed by many fans of Thai cuisine.

• Ready In: 31 mins
• Serves: 4

Ingredients

• 1⁄2 lb chicken, sliced

• Sauce

• 6  tablespoons green curry paste
• 14  ounces coconut milk
• 1⁄4 cup fish sauce
• 3  tablespoons sugar
• 1⁄2 cup  sliced eggplant
• 1⁄8 cup bamboo shoot
• 6  kaffir lime leaves
• 1⁄4 cup basil leaves
•  red chili pepper (to garnish)

Directions

1. Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.