Ingredients
1 eggplant, peeled and diced 1 tsp salt
2 tsp olive oil 4 shallots, peeled and quartered
1 tsp green curry paste 1 Tbs fish sauce
1 tsp minced garlic 1½ cup coconut milk
1 Tbs lime juice 1 lb skinless chicken breast, cubed
1 c fine green beans, halved 3 Tbs chopped fresh basil

Method
Place eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract bitter juices from eggplant. Wash and dry with a paper towel.

Heat oil and fry shallots for 2-3 minutes in a large pan. Add garlic, stir, and, almost immediately add green curry paste. Stir fry for 1 minute. Add now fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring ocasionally.

Add rest fo ingredients, cover and simmer for 20-25 minutes, stirring frequently, until chicken is tender. Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.

Cooking Tips
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The gree curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
One of most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and aroma of coconut milk.