Chicken Curry

Ingredients

• 4 chicken breast fillets (about 120 g)
• 400 g green-white striped Thai eggplant
• 1 onion
• 2 Garlic cloves
• 2 red chilies
• 2 tbsp Vegetable oil
• 2 tbsp green curry paste
• 200 ml poultry broth
• 400 ml coconut milk
• 1 baby pak choi
• 2 handfuls small pea eggplants
• 2 tbsp freshly chopped coriander leaves
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Wash the chicken, pat dry and cut into strips. Wash the Thai eggplant, trim and slice into half-moons. Peel the onion and garlic and finely dice both. Rinse the chilies, trim and cut diagonally into rings. Stir-fry the garlic and onions in hot oil in a wok for 1-2 minutes. Add the eggplant and cook briefly. Add the chicken and fry another 1-2 minutes. Briefly sauté the curry paste and deglaze with broth. Pour in coconut milk and bring to a boil. If needed, add more broth. Wash the pak choi, trim and roughly chop. Wash the pea eggplants, trim and add them together with the pak choi and coriander to the curry. Simmer for about 5 minutes. Finish by seasoning with soy sauce.

2. 2.

   Fill bowls with the curry and serve with red rice if desired.