Green Curry With Chicken And Eggplant - cooking recipe

Ingredients

1/2 lb chicken, sliced
Sauce
6 tablespoons green curry paste
14 ounces coconut milk
1/4 cup fish sauce
3 tablespoons sugar
1/2 cup sliced eggplant
1/8 cup bamboo shoot
6 kaffir lime leaves
1/4 cup basil leaves
red chili pepper (to garnish)

Preparation

Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.