Spicy Thai Chicken Curry

Ingredients

• 2 tablespoons peanut oil
• 2 lbs boneless skinless chicken breasts
• 1 eggplant, cut into chunks
• 2 tablespoons red curry paste
• 3 1/4 cups coconut milk
• 7 ounces snow peas
• 4 ounces baby corn
• 7 ounces bamboo shoots, drained if canned
• 2 tablespoons fish sauce
• 1 lime, juice
• 2 tablespoons cilantro, chopped
• 2 ounces salted peanuts (optional)
• 2 scallions, sliced

Directions

1. 1

   Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.

2. 2

   Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.

3. 3

   Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.

4. 4

   Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.