Meat/Thai Chicken Curry

A: 1/2C coconut milk
    1T red curry paste
B: 12oz chicken, cubed
C: 8oz eggplant, diced
D: 3C water
    2T fish sauce or salt to taste
    1/2C coconut milk
E: 5 sprigs basil
1. Place (A) in large pot over medium heat. Add (B), and when chicken starts to
    cook, add (C).
2. Add (D) and cook until eggplant is tender.
3. Add (E) and serve with rice.

$Id: thai_chicken_curry,v 1.1 2008/04/14 02:13:52 deaven Exp $

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