Thai Red Chicken Curry

• 2 cups jasmine rice
• 2 tbsp peanut oil
• 1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
• 1 None onion, chopped
• 3 cloves garlic, crushed
• 2 tbsp Thai red curry paste
• 1 None fresh long red chili pepper, halved lengthwise and thinly sliced
• 1 tsp ground cumin
• 3 None baby eggplant, thickly sliced
• 1 tbsp fish sauce
• 3 None kaffir lime leaves, thinly sliced
• 2/3 cup coconut milk
• 6 oz green beans, trimmed and cut into 2-inch lengths
• 1/3 cup loosely packed fresh cilantro leaves

1. Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
2. Meanwhile, heat half the oil in wok on high heat. Stir-fry chicken, in batches, until browned.
3. Heat remaining oil in same wok. Stir-fry onion and garlic until onion softens. Add curry paste, chili pepper and cumin; stir-fry until fragrant. Add eggplant; stir-fry until lightly browned.
4. Return chicken to wok with fish sauce, lime leaves, coconut milk, green beans and 3/4 cup water; stir-fry for 5 mins, or until chicken is cooked through and sauce is slightly thickened.
5. Sprinkle with cilantro and serve with rice.

jasmine rice, peanut oil, chicken thighs, onion, garlic, red curry, long red chili pepper, ground cumin, baby eggplant, fish sauce, lime, coconut milk, green beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35511 (may not work)