Chicken green curry

INGREDIENTS

• 500g  The Meat Club chicken breast (cut into 1 inch pieces)
• 200gm/7oz Thai eggplant (halved) or any sort of eggplant (cut into 1 inch pieces)
• 1 tblsp cooking oil
• 1.5 cup coconut milk
• 1/2 cup water
• 1/2 jar  Mekhala Organic Green Curry Paste
• Soy or fish sauce (optional)
• Thai basil/ kaffir leaves (optional)

PREPARATION

1. Heat oil in a heavy based pot. Add chicken and eggplants.
2. Add green curry paste and coconut milk and water. Bring to a boil, lower heat and simmer for 5-7 minutes or until chicken is cooked. If too dry, add more water.
3.  Add eggplants and simmer another 2-3 minutes till eggplant is soft.
4. Season with fish or soy sauce to taste.
5. Top with kaffir or basil leaves and serve immediately.