Traditional Thai Green Curry

Serves 2

340g skinless, boneless, chicken breast, sliced

250g bamboo shoots

50g Chinese eggplant, sliced

1 can (400ml) coconut milk

2 tbsp fish sauce

2 tbsp sugar

1 tbsp green curry 

2 lime leaves

1 cup water

2 thai red chilis, diced

10-15 fresh basil leaves

Pour coconut milk into a large pot.  Add green curry, lime leaves and heat over medium heat until the coconut milk starts to boil  Boil for 5 minutes.

Add chicken to pot and bring to a boil again.  Cook for 5 minutes.

Add 1 cup of water, bamboo shoots and Chinese eggplant.  Heat until the coconut milk starts to boil again and cook for 5 more minutes.

Add sugar, fish sauce, chilis and basil leaves. Boil for 1 minute.  Serve immediately over rice.