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. |
Servings: 4