Thai Green Curry w/ Chicken & Eggplant

Like I've mentioned before, I really like finding delicious recipes and creating something new (but similar) to what I've found. A few months ago, I stumbled upon this delicious Thai Chicken and Noodle Curry and felt that I could turn it into just a green curry dish, to be served on top of jasmine rice. Although my recipe is VERY similar to this one, I've made a few personal changes....


Ingredients:

- 2 tsp peanut oil 

- 2 tbsp freshly minced garlic
- 2 tbsp minced white onion

- 2 boneless, skinless chicken breast (sliced very thin)
 - 1.5 tbsp Green Curry paste (Mae Ploy is my FAVORITE!) 
- 1 can (14 oz.) coconut milk (don't use LITE)

- 1/2 an Eggplant, cubed

- 1 C. sliced red bell pepper

- 1 tbsp sugar 

- 1 tbsp fresh lime juice

- 1 tbsp soy sauce

- 1 tbsp fish sauce (found in Asian markets)

- 1/2 cup sliced green onions

- 1/2 cup cilantro leaves

- 1/2 cup Thai basil leaves

- 1 lime

1. Using two medium sized bowls, divide coconut milk equally between two bowls. In one bowl, mix in your 1.5 tbsp of green curry. In the other bowl, you will add your sugar, lime juice, soy sauce and fish sauce and mix until it has an even consistency.

2. Heat a large wok (or pan) over medium-high eat. Add in your oil, onions and garlic and heat until the onion has become translucent. Once this happens, add in your chicken and toss until most of the pink has gone away. Then immediately put into a dish - the chicken will be added back in later.

3. Lower heat slightly. Toss the eggplant into the wok. Once the eggplant has cooked down, you will add in the red bell pepper and cook for another 3 minutes - again until the eggplant has cooked and the pepper has softened slightly.

4. Toss the chicken back into the wok. You're going to now add in your Green Curry/Coconut Milk mixture, stir, and then bring to a boil. Cook this for about 5 minutes, to let the eggplant absorb those rich flavors. It's important you add this mixture in first, otherwise it won't taste right.

5. Add in your Coconut Milk, Soy Sauce, Fish Sauce, Lime Juice & Sugar mixture. Stir, and bring to another boil and let it sit for about 5 more minutes.

6. Add in your Thai Basil, Cilantro and Green Onions - stir, then turn down the temp to simmer. Cover and let sit for 10 minutes.

7. Serve on top of rice.

Let me know if you try this and how it tastes :)