Red Curry Chicken

Ingredients

• 1 kg chicken thighs, sliced into ½" strips
• 500 g Thai eggplant, quartered (Optional)
• 1 can bamboo shoots
• 1 can coconut milk
• 30 g palm sugar
• 30 g red curry paste
• 30 ml Thai fish sauce
• ½ tsp salt

Directions

1. Heat half the coconut milk, curry paste, and sugar, stirring to combine, and add chicken. Bring to a boil, then reduce to a simmer.
2. While it simmers, add the remaining coconut milk, fish sauce, eggplant, bamboo shoots, and salt. Simmer for about 7-10 minutes or until the chicken is done and the eggplants are soft. Serve over rice.

Chef's Notes

• Organic cane sugar is an acceptable substitute for palm sugar