Green Chicken Curry with Eggplant

• 1 each chicken breasts
• 2 each chicken thighs, boneless, skinless
• 1/2 cup coconut cream
• 1/4 cup green curry paste
• 3 cup coconut milk
• 1 1/2 cup eggplant diced
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon cilantro
• 1/2 cup basil
• 3 each red chili peppers

1. Bone and skin the chicken breast and thighs; cut the meat.
2. In a medium, heavy bottomed saucepan, warm the coconut over heat.
3. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri ng occasionally.
4. The coconut cream will become fragrant as it thickens.
5. When you see tiny poo ls of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream.
6. Continue cooking for 1 to 2 minutes.
7. Add the chicken pieces and stir fry for 1 to 2 minutes to coat them.
8. Cook for about 2 minutes.
9. Increase the heat and add the coconut milk, eggplant, fish;.
10. Stir in the coriander, adjust the heat to maintai n a gentle active boil and cook for 8 to 10 minutes, stirring occasionally.

chicken breasts, chicken thighs, coconut cream, green curry, coconut milk, eggplant diced, fish sauce, brown sugar, cilantro, basil, red chili peppers

Taken from recipeland.com/recipe/v/green-chicken-curry-eggplant-42613 (may not work)