Red Curry Chicken

Ingredients

• 1 kg chicken thighs, sliced into ½" strips
• 500 g Thai eggplant, quartered (Optional)
• 1 can bamboo shoots
• 1 can coconut milk
• 30 g palm sugar
• 30 g red curry paste
• 30 ml Thai fish sauce
• ½ tsp salt

Directions

1. Start Curry: Heat ½ of the coconut milk with curry paste and sugar in a pan, stirring to combine. Add chicken, bring to a boil, then reduce to a simmer.
2. Add Remaining Ingredients: Stir in remaining coconut milk, fish sauce, eggplant, bamboo shoots, and salt.
3. Simmer: Cook 7-10 minutes, until the chicken is cooked through and the eggplant is tender.
4. Serve: Serve hot over steamed rice.

Chef's Notes

• Organic cane sugar is an acceptable substitute for palm sugar

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