RECIPE BY JOHNSONS WORLD KITCHEN
PREP TIME: 20 mins
COOK TIME: 35 mins
400g Thai cherry eggplants, halved or quartered
500g chicken breast, sliced
3 spring onions, sliced
4-8 tbsp Thai green curry paste
2 x 400g cans coconut milk
2 red capsicum, cut into chunks
150g beans or snow peas
5 kaffir lime leaves, crushed
2 tbsp oyster sauce
1 tbsp brown sugar
1/2 cup Thai basil leaves
1 hot Thai birds eye chilli, thinly sliced
1 tbsp lime juice
2 tbsp soy sauce
Stir fry the chicken in an oiled pan until lightly browned. Set aside.
Heat oil in a pan, add the curry paste and cook, stirring constantly, for 1 minute. Stir in coconut milk and bring to a simmer. Add crushed lime leaves, oyster sauce and sugar. Cook stirring for 5 minutes. Add eggplant, capsicum, spring onion and beans. Reduce heat to a simmer and cover the pan. Cook 7-10 minutes, stirring occasionally until eggplants are softened. Remove from heat. Stir in basil, chilli, soy sauce and lime juice.
Serve with rice.
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