Green Chicken Curry
6 boneless skinless chicken thighs
1 3/4 cups of coconut milk
2 garlic cloves, crushed
2 tablespoons of Thai Fish sauce
2 tablespoons of Thai green curry paste
12 baby or Thai pea eggplants
3 green chilies, finely chopped
3 kaffir lime leaves, shredded
4 tablespoons of chopped cilantro
boiled rice, to serve
Cut the chicken into bite size pieces. Pour the coconut milk into a large skillet or wok over a high heat and bring to a boil. Add the chicken, garlic, and Thai fish sauce, and bring back to a boil.
Lower the heat and simmer the ingredients gently for 30 minutes, or until the chicken is just tender. Stir the dish occasionally as it simmers.
Remove the chicken from the coconut mixture with a perforated spoon. Set aside and keep warm.
Stir the curry paste into the skillet, add the eggplants, chilies, and lime leaves, and simmer for 5 minutes.
Return the chicken to the skillet and bring to a boil. Adjust the seasoning to taste with salt and pepper, then stir in the cilantro. Serve with boiled rice. Serves 4
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