Green Curry Chicken

Green Curry Chicken*
4 servings DOUBLE IT

3 baby/fairy tale/indian eggplants
6 oz chicken breast, thinly sliced OR Chicken Thighs, cubed
3 tablespoon vegetable oil
1 13oz can coconut milk
2 1/2 tablespoons green curry paste or use store bought green curry paste
1 1/2 tablespoons fish sauce
1/2 tsp Salt
3 tablespoons granulated sugar
2 oz bamboo shoot strip, julienned
5 kaffir lime leaves (or 1/2 tsp Tajin Seasoning)
2 oz red bell pepper, sliced
1 cup fresh thai sweet basil (or regular basil)
white rice, cooked, for serving

1. Cut the tops and bottoms off the eggplant and cut into quarters.
2. Thinly slice the chicken breast crosswise. Set aside.
3. Heat a medium skillet over medium heat.
4. Add vegetable oil, 2 tablespoons of green curry paste.
5. Add a splash of the coconut milk, stirring until it forms a paste.
6. Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
7. Season with the fish sauce, salt, and sugar.
8. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
9. Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
10. Add the Thai basil.
11. Remove the curry from the heat and serve with white rice.

Feel free to add a can of peas when you add the bamboo shoots. And/or add green beans, carrots, or zucchini when you would add the eggplant.

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