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

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add the green curry paste to the pan and sauté for 1-2 minutes until fragrant.
3. 03
   Add the chicken pieces to the pan and cook until they are browned on all sides.
4. 04
   Stir in the coconut milk and chicken broth, and bring to a simmer.
5. 05
   Add the eggplant cubes to the curry and simmer for 10 minutes until they start to soften.
6. 06
   Mix in the fish sauce and brown sugar, adjusting to taste.
7. 07
   Add the red bell pepper slices and continue to simmer until the vegetables are tender.
8. 08
   Stir in the Thai basil leaves and cook for another 1-2 minutes.
9. 09
   Remove from heat and stir in the freshly squeezed lime juice.
10. 10
    Serve the curry hot over steamed jasmine rice.