Green Chicken and Eggplant Curry

I love Thai food, if I could eat only one food for the rest of my life it would be Thai... that is if there were no more sweets left on earth.  

Here is a super simple, pretty quick, fabulously yummy chicken curry.

You will need:
6 skinless, boneless chicken thighs
1 can (400ml) coconut milk
2 crushed garlic cloves
2 tbsp Thai fish sauce
12 baby egg plants, or one large egg plant
3 green chilies, finely chopped
3 fresh kaffir lime leaves (optional, but they add to the recipe)
salt & pepper
4 tbsp chopped cilantro

First you need to cut the chicken into bite-sized pieces. Pour the coconut milk into a preheated wok over high heat and bring to a boil.

Add the chicken, garlic, and fish sauce to the wok and return to a boil. Lower the heat and simmer gently for 30 minutes, or until the chicken is just tender.

Remove the chicken from the wok with a slotted spoon, keep warm.

Stir in the curry paste, add eggplants, chilies and lime leaves and simmer for 5 minutes.

Return chicken to the wok and bring to a boil. Season with salt and pepper, then stir in cilantro. transfer to serving plates and garnish with extra lime leaves.

Serve with rice!

Enjoy!