GREEN CURRY CHICKEN w Eggplant - Thai Basil Green Curry with Chicken and Eggplant

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¹¹⁄₁₆ cup or 408g

• Chicken stock

  Soup, home-prepared

  227g

• Paste, Green Curry

  Thai Kitchen

  4 tablespoon or 57g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Eggplant

  Raw

  ½ cup, cubes or 41g

• Bamboo shoots

  Canned, drained solids

  ½ cup or 66g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preparation * Cut chicken into ¼ inch slices * Chop the peppers into small pieces * Chop the carrot into small pieces * Dice the onion * Slice eggplant into ¼ inch pieces * Chop bamboo shoots into 1 inch strip
2. Cooking * Pour half a can of coconut milk into the pot and turn on the stove to medium heat. * When the coconut milk starts to boil add the green curry paste, stir it together about 2 minutes. * Add 2 cups of water and increase the burner to high heat. * When it boils add the chicken, let it simmer until the chicken is cooked through. * When the chicken is cooked, add all the vegetables, bring to a boil. * Add the rest of the coconut milk, sugar and salt, let it simmer for another 2 minutes. * Add fresh basil and it's done

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