Thai Red Chicken Curry - cooking recipe

Ingredients

2 cups jasmine rice
2 tbsp peanut oil
1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
1 None onion, chopped
3 cloves garlic, crushed
2 tbsp Thai red curry paste
1 None fresh long red chili pepper, halved lengthwise and thinly sliced
1 tsp ground cumin
3 None baby eggplant, thickly sliced
1 tbsp fish sauce
3 None kaffir lime leaves, thinly sliced
2/3 cup coconut milk
6 oz green beans, trimmed and cut into 2-inch lengths
1/3 cup loosely packed fresh cilantro leaves

Preparation

Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat half the oil in wok on high heat. Stir-fry chicken, in batches, until browned.
Heat remaining oil in same wok. Stir-fry onion and garlic until onion softens. Add curry paste, chili pepper and cumin; stir-fry until fragrant. Add eggplant; stir-fry until lightly browned.
Return chicken to wok with fish sauce, lime leaves, coconut milk, green beans and 3/4 cup water; stir-fry for 5 mins, or until chicken is cooked through and sauce is slightly thickened.
Sprinkle with cilantro and serve with rice.