GREEN CHICKEN CURRY

½ lb. Sliced chicken breast
1-2 can coconut milk
2 tbs. green curry paste
1 large Asian eggplant
4-6 Jalapeno peppers
Thai basil leaves

Prepare vegetables by washing, cutting eggplant into small wedges and Jalapeno peppers into large slices.

Sauté chicken in a wok or deep pan. Add curry paste and sauté for a minute. Add coconut milk and vegetables.

Season with fish sauce and sugar. Bring to a boil, turn down heat and let simmer. Garnish with Thai basil leaves and serve over Jasmine rice.