Thai Red Curry With Chicken

Thai Red Curry With Chicken

Ingredients:

2 tbsp vegetable oil

1 tbsp Thai red curry paste

12 oz chicken breast, cut into 1/2 inch strips

4 oz green beans, cut to 1 inch lengths

2 small eggplants, cut into 1 inch cubes

3 cups water

3 cups canned coconut milk

1 tbsp fish sauce (nam pla)

1/4 cup chopped fresh basil

Salt & pepper, to taste

How to:

• Heat oil in large saucepan over medium heat
• Add curry paste, stir about one minute
• Add chicken, stir 2 minutes
• Add green bean and eggplant pieces, stir 1 minute
• Add broth, coconut milk, and fish sauce - bring to a boil
• Reduce heat, simmer until vegetables are tender
• Season with salt and pepper, stir in basil and serve