Easy Green Curry

• 2 (12 ounce) cans chicken stock
• 5 kaffir lime leaves
• 3 garlic cloves, smashed
• 1 (13 1/2 ounce) can coconut milk
• 2 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 lb chicken breast, thinly sliced (may be substituted with tofu , bean curd)
• 5 Japanese eggplants, quartered
• 1 (8 ounce) can bamboo shoots
• 1 lb green beans, cut into 1/2 pieces
• 1 bunch Thai basil, leaves torn
• rice, as desired

1. In a large saucepan, add chicken stock.
2. Crumble the lime leaves before adding.
3. Add garlic.
4. Let simmer for 5 minute
5. Add coconut milk and chicken (or bean curd).
6. Simmer until reduced, about 10 minute
7. Season with fish sauce and sugar.
8. Add bamboo, green beans, eggplant.
9. Cook for another 5-8 minute.
10. When done, add Thai basil and serve with Jasmine rice.

chicken stock, lime, garlic, coconut milk, green curry, fish sauce, sugar, chicken breast, japanese eggplants, bamboo shoots, green beans, basil, rice

Taken from www.food.com/recipe/easy-green-curry-262075 (may not work)