Curry: Jungle Curry Chicken

Ingredients for 4 servings

10 oz skinless, boneless chicken breast, sliced into 1/4-inch thick, 2-inch long and 1-inch wide.

4 tbsp vegetable oil

1 tsp garlic, chopped

3 tbsp red curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

1 1/2 cups warm water

2 tbsp fish sauce

1 tsp sugar

1 tbsp oyster sauce

1 cup bamboo shoots, thinly sliced

4 long green beans, cut into 1-in pieces

1 Asian eggplant, sliced into 1-inch wedges

20 fresh basil leaves

1/2 red pepper, cut into thin strips

2  1/2 freshly steamed rice

Preparation

Heat oil in a wok on high heat, until it is just about to smoke.  Add garlic and red curry paste and stir-fry for 30 seconds.   Add chicken and lime leaves and stir-fry for 2 minutes.  Add water and stir for 1 minute or until bubbling.

Add fish sauce, sugar,and oyster sauce and stir-fry for 1 minute.  Add bamboo shoots, green beans and eggplant and stir-fry for 2 to 3 minutes or until tender.

Immediately add basil leaves and red pepper strips and stir-fry for one minute.  Transfer it to a serving dish and serve it with steamed rice.

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