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Chicken and Eggplant in Green Curry

Makes: 4 servings

Ingredients:

1 cup canned unsweetened coconut milk
3 Tbsps. green curry paste
3/4 lb. boneless, skinless chicken thighs, thinly sliced
1-1/2 Tbsps. palm sugar or packed brown sugar
1 Tbsp. fish sauce
2 Asian eggplants, quartered lengthwise and quarters halved crosswise
1 small red bell pepper, julienned
4 asparagus spearscut into 1-1/2 inch lengths
1/4 cup canned sliced bamboo shoots
2 kaffir lime leaves, julienned
1/4 cup Thai basilor sweet basil leaves
cilantro, for garnish

Instructions:

1. Place 1/2-cup coconut milk in a wok or saucepan over medium heat for 30 seconds. Add curry paste and slowly bring to a boil, stirring constantly, about 2 minutes. Add remaining 1/2-cup coconut milk; bring to a boil.

2. Add chicken and cook, stirring, until it is no longer pink, about 3 minutes. Add palm sugar, fish sauce, eggplants, bell pepper, asparagus, bamboo shoots, and lime leaves; cook for 2 minutes. Add basil leaves and cook for 1 minute.
Garnish with cilantro.

Adapted from Martin Yan's Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005