Thai Chicken Curry

Curry....mmmmmm. Can't say much more than that.

3 tbsp. olive oil
3 tbsp. red cury paste
1 lb. chicken (boneless, cut into thin strips)
1 c. coconut milk
2 chicken bouillon cubes
3 tbsp. fish sauce
1 tbsp. sugar
1/3 c. bamboo shoots
1 eggplant, diced
1/4 c. green beans halved
1 c. water
1/4 c. basil or mint leaves, chopped
6 red chiles, seeds and stems removed - halved (use less for a milder dish)

In a large skillet, heat the oil for 1 min. over moderate heat. Add red curry paste, lower heat and simmer for 3 mins.

Add chicken, mix well, increase heat and stir fry for 3 mins. Add coconut milk, bouillon cubes, fish sauce, sugar, bamboo shoots, eggplant and green beans. Mix well. Add the water and bring to boil. Reduce heat to medium and cook, covered for 10 mins.

Add the basil or mint and the chiles and simmer uncovered for 3 mins.

Serve with rice.

Enjoy,
Myrna