Green Chicken Curry (Kaeng Khieo Wan Kai)

2 Pounds Boneless chicken breast
3 Tablespoon Green Curry Paste
4 baby eggplant
1 can (13.5 FL.) Coconut milk
10-15 leaves Sweet basil leaves
3 Teaspoons Fish sauce
3½ Teaspoons Sugar
5 Green Chili peppers
Hot steamed Jasmine rice (or ½ package of rice noodles)

1. Cut the chicken into 1½ " strips.
2. Cut the eggplant into 2" long strips.
3. In a saucepan, heat ½ Cup of coconut milk and green curry paste on high heat, until curry paste bubbles.
4. Add chicken, 2 Teaspoons of fish sauce and 2 Teaspoons of sugar; stir continually and cook for about 4 minutes.
5. Add 1½ Cups of coconut milk, eggplant, 1 Teaspoon of fish sauce, 1½ Teaspoons of sugar and 10 sweet basil leaves
6. Stir occasionally until chicken is cooked.
7. Garnish with green chili peppers and 5 basil leaves.
8. Serve immediately with hot steamed Jasmine rice or rice noodles.

Makes 4 servings