1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.

Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

Serves 4 large portions or 6 smaller portions.

Submitted by: Sarah Looney-Eckermann