Jungle Curry Chicken

• 10 oz Skinless, boneless chicken breast
• 4 tbsp vegetable oil
• 1 tsp chopped garlic
• 2 tbsp red curry paste
• 2 lime leaves, torn into thirds
• 1.5 cups warm water
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp oyster sauce
• 1 cup thinly sliced bamboo shoots
• 4 long green beans, cut into 1-inch pieces
• 1 Asian eggplant, sliced irregularly into 1-inch wedges
• 20 fresh basil leaves
• 1/2 red pepper, cut into thin strips
• 2.5 cups freshly steamed rice

1. 1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.
2. 2. Heat oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add red curry paste and stir-fry for 2 minutes. Add water and stir for 1 minute until bubbling. Add fish sauce, sugar, oyster sauce and stir-fry for 1 minute. Add bamboo shoots, green beans and eggplant and stir-fry for 2-3 minutes until tender.
3. 3. Immediately add basil leaves and red pepper strips and stir-fry for one minute. Transfer to a serving dish and serve immediately, accompanied by steamed rice.

chicken breast, vegetable oil, garlic, red curry, lime, water, fish sauce, sugar, oyster sauce, bamboo shoots, long green beans, asian eggplant, basil, red pepper, freshly steamed rice

Taken from www.epicurious.com/recipes/member/views/jungle-curry-chicken-50187002 (may not work)