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.

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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