2chicken breasts, skinless, boneless, cut into cubes
4carrots, peeled & cut into matchsticks
6ouncesgreen beans, trimmed & sliced into sticks
1red pepper, sweet, sliced
3tablespoonscilantro, chopped
1 - 1 1/2 cupsBasmati rice, cooked
Instructions
Saute onion, ginger and lemon grass in a skillet using 2 tablespoons of oil for 5 minutes. Add eggplant and remaining oil. Saute until the eggplant is soft, approximately 15 minutes.
Add the coconut milk, water, thai curry paste to taste and the soy sauce. Add the bamboo shoots and chicken and bring it all to a boil. Turn down the heat and simmer for 10 minutes.
Add the carrots, beans, red pepper and the cilantro. Simmer until the vegetables are tender and the chicken is cooked through, which will be approximately 10 minutes.