CHICKEN CURRY WITH EGGPLANT AND MUSHROOMS ENJOY DAN:

CURRY CHICKEN WITH EGGPLANT by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grape-seed oil

1 tablespoon red curry paste

1 onion, chopped

1 pound skinless, boneless chicken breast, thinly sliced

2 garlic cloves, minced

1 (19 Oz) can MAE PLOY coconut milk

1 cup stock

2 Japanese eggplants cut into bite size pieces

8 baby portabella mushrooms, quarter

1 red bell pepper

1 bunch scallions, chopped

2 teaspoon fish sauce

1/2-teaspoon kosher salt

2 teaspoon lime juice

2 teaspoons brown sugar

1/2-cup fresh basil leaves

2 tablespoon corn starch mixed to a paste with 2 tablespoons water

Cooked Jasmine rice

DIRECTIONS:

1.   In a wok heat oil over medium-high heat and when simmering.

2.   Add curry paste and stir until bubbling and fills the room with fragrant smells.

3.   Add onion and sauté for 4 minutes add garlic and cook 1 minute.

4.   Add coconut milk, stock, fish sauce, sugar, and salt.

5.   Bring to a boil.

6.   Add red pepper, eggplant, and mushrooms, cover and reduce heat and simmer for 10-12 minutes.

7.   Add the chicken to the curry and simmer, covered for 8 more minutes.

8.   Add cornstarch paste and  stir continuously until curry thickens.

9.   Stir in lime juice and basil.

10.                Serve on a bed of rice.

ENJOY DAN:             BON-APPETITE!!