Serves 4 (as a main)

INGREDIENTS

2 tbsp canola oil

3 tbsp green curry paste

8 boneless skinless chicken thighs, cut into bite sized pieces.

2 Asian eggplants, trimmed and diced

1 can (398ml) coconut milk

2 tbsp brown sugar

1 tbsp fish sauce

2 Kaffir lime leaves, minced

2 cups sliced bamboo shoots*

½ red pepper, thinly sliced

¼ cup chopped cilantro

Cooked jasmine rice

COOKING INSTRUCTIONS

1.     Heat the canola oil in a medium skillet that’s set over medium heat. Once the oil is warm add the curry paste and cook for 1min.
2.     Add the chicken and cook, stirring occasionally for 5min. Mix in the eggplant and cook for another 2min.
3.     Stir in the coconut milk, brown sugar, fish sauce and lime leaves.  Bring to a simmer and cook uncovered for 20min.
4.     Add the bamboo shoots and red pepper and cook until everything is warmed through.
5.     Taste for seasoning.  If the curry requires more salt add a little fish to season.
6.     Garnish with cilantro and serve with jasmine rice

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