Green Chicken Curry with Eggplant

Don't let the eggplant part scare you away--this is amazing and the eggplant texture and flavor is subtle and blends in nicely. You can use a regular eggplant or you can use Asian eggplant (long and skinny) or Thai apple eggplants (little and round) found at specialty stores—we like Fooks Foods in Athens.

2-3 chicken breasts
1 ¾ c. coconut milk
2 garlic cloves, crushed
2 T. fish sauce
1-2 T. green curry paste (careful not too make it too hot—you can always add more later, and you can freeze whatever you don’t use from the can)
2-3 c. diced eggplant
A little lime juice, maybe 1 t.
4 T. chopped fresh cilantro

Bring the coconut milk to boil in a large pan. Add the chicken, garlic and fish sauce and simmer on low until the chicken is tender. Remove the chicken and add the green curry, eggplant and lime juice and simmer for 5 min (or until the eggplant is as tender as you want it). Return the chicken, add some salt and pepper if you want and garnish with cilantro. Serve with rice.