Green Chicken Curry

• 1 tbsp peanut oil
• 1/3 cup green curry paste
• 3 None long green chilies, chopped finely
• 2 1/4 lb chicken thigh fillets, cut into 1 inch pieces
• 1 (28 oz) can coconut milk
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp grated palm sugar
• 6 oz Thai eggplants
• 1 None zucchini, sliced thinly
• 1/4 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 2 None spring onions, chopped coarsely

1. Heat oil in a large saucepan over medium heat. Cook curry paste and 2 chilies, stirring, for 2 mins, or until fragrant. Add chicken and cook, stirring, until browned.
2. Add coconut milk, fish sauce, lime juice, sugar and eggplants. Simmer for 10 mins, or until eggplants are just tender.
3. Add zucchini and herbs. Simmer until zucchini is just tender.
4. Serve curry sprinkled with remaining chili and spring onions.

peanut oil, green curry, long green chilies, chicken thigh, coconut milk, fish sauce, lime juice, palm sugar, eggplants, zucchini, fresh thai basil leaves, fresh cilantro, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/35705 (may not work)