Green Thai Curry with Chicken & Eggplant **** HOT

Curry Paste

6 green thai chilies- stem removed* remove seeds to make curry less hot
5 jalapeno peppers- stem removed* remove seeds to make curry less hot
1 cup cilantro leaves-rinsed
2 shallots- peeled
6 garlic cloves
1 tsp ground cumin
1 tbsp galangal- peeled and minced* can substitute with ginger
1tsp shrimp paste*found at most asian markets
1/2 tsp grated lime zest
1/2 cup peanut oil* may substitute any cooking oil *besides olive oil

Puree all ingredients in blender until smooth and set aside* add more oil if mixture is having trouble pureeing

Ingredients:

8 kafir lime leaves
2 boneless, skinless chicken breast (hormone free or organic)- sliced thinly in 1" pieces
3 stalks lemon grass- remove outer layer crush with back of knife then slice 1" on angle
2 red bell pepper- seeds removed slice in 1/4" pieces the length of the pepper
1 jumbo eggplant or 4 japanese eggplant- sliced into 1" slices or cubes
1/4 cup fish sauce*found in the asian section of most supermarkets
2 tbsp sugar
3 cups coconut milk
1/4 cup fresh basil leaves

In large pan heat 1/4c peanut oil on med- high heat and saute eggplant until golden brown and fully cooked about 5-6 min. Turn down heat to med- low now add lemongrass and gently cook 1 min then add curry paste and saute 1 more minute now add coconut milk stir to combine cook gently about 5 minutes then add in chicken, fish sauce, sugar and kafir lime leaves. Simmer gently on low heat until chicken is cooked about 10 minutes then add bell pepper and basil cook 2 minutes then serve over steamed jasmine rice.

- Enjoy!

* may substitute chicken with any white fish, lobster or shrimp