Curry: Green Curry Chicken

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Ingredients

1 tbsp oil

1 1/2 tbsp green curry paste

1/4 cup coconut milk

1/2 cup bite-sized pieces chicken breast

2 kaffir lime leaves, torn into small  pieces

1/2 stalk lemongrass, cut in fine slices

1/2 cup bamboo shoots

3 small round green eggplants, cut into quarters

1/2 cup chunks zucchini

1 large red chili, thinly sliced

6 tbsps chicken stock

1 tbsp palm sugar or brown sugar

3 tbsp fish sauce

sweet basil springs for garnishing

Preparation

Heat the oil in a wok and stir in the curry paste.  Cook for 30 seconds, then add the coconut milk, and cook, stirring, for 1 minute.

Add the chicken, bring up to a simmer, and add all the remaining ingredients.  simmer for 10 minutes, stirring occasionally.

Transfer the curry to a serving bowl, garnish with basil sprigs, and serve it with steam rice.

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