Spicy Thai Chicken Curry

• 2 tablespoons peanut oil
• 2 lbs boneless skinless chicken breasts
• 1 eggplant, cut into chunks
• 2 tablespoons red curry paste
• 3 14 cups coconut milk
• 7 ounces snow peas
• 4 ounces baby corn
• 7 ounces bamboo shoots, drained if canned
• 2 tablespoons fish sauce
• 1 lime, juice
• 2 tablespoons cilantro, chopped
• 2 ounces salted peanuts (optional)
• 2 scallions, sliced

1. Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
2. Add the remaining oil and fry the eggplant for 3 minutes until golden.
3. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
4. Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
5. Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

peanut oil, chicken breasts, eggplant, red curry, coconut milk, snow peas, corn, bamboo shoots, fish sauce, lime, cilantro, peanuts, scallions

Taken from www.food.com/recipe/spicy-thai-chicken-curry-388899 (may not work)