Thai Green Curry with Chicken and Eggplant

Ingredients

• 1 pound chicken breast cut into bite-sized pieces
• 1 medium eggplant cut into cubes
• 2 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 1 can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup Thai basil leaves roughly chopped
• 1 large red bell pepper sliced
• 1 tablespoon lime juice freshly squeezed

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat.
2. 2 Add the green curry paste to the pan and sauté for 1-2 minutes until fragrant.
3. 3 Add the chicken pieces to the pan and cook until they are browned on all sides.
4. 4 Stir in the coconut milk and chicken broth, and bring to a simmer.
5. 5 Add the eggplant cubes to the curry and simmer for 10 minutes until they start to soften.
6. 6 Mix in the fish sauce and brown sugar, adjusting to taste.
7. 7 Add the red bell pepper slices and continue to simmer until the vegetables are tender.
8. 8 Stir in the Thai basil leaves and cook for another 1-2 minutes.
9. 9 Remove from heat and stir in the freshly squeezed lime juice.
10. 10 Serve the curry hot over steamed jasmine rice.