Chicken in Green Curry

Ingredients:
2 Tbsp green curry paste
1 lb boneless chicken breast, sliced bite-sized
1-2 Tbsp canola oil
3-4 Tbsp fish sauce
1 Tbsp sugar
1 can coconut milk
½ cup bamboo shoots sliced or strips
½ cup sliced Chinese eggplant
½ cup frozen peas
1 bell pepper, julienned into large strips
½ cup Thai basil leaves
5-6 cups cooked jasmine rice for serving

Directions:
1. Heat canola oil in a wok or medium saucepan. Stir fry green curry paste. Spoon some thick coconut milk from can to add into wok to mix with curry paste if necessary. Once the paste is fragrant and the color turns brighter, add chicken, and cook for a few minutes. The chicken should lose its translucent color.

2. Add fish sauce and sugar and pour in the rest of the coconut milk.

3. Once the coconut milk starts to boil and chicken pieces are cooked through, add eggplant.

4. Cook until eggplant is done; add bell pepper, peas and basil. Turn off the heat.

5. Serve chicken with cooked jasmine rice.

Serves 2-3

NOTE: Chicken can be substituted with mixed seafood, beef, pork or mixed vegetables and tofu.

Spicy Grilled Eggplant Salad
Ingredients
4   Chinese eggplants
½  red bell pepper (optional)
½  cup red onion or shallot, thinly sliced
¼  cup green onion, sliced
8   cooked prawns, peeled
¼  cup cilantro, chopped

Sauce
1  tsp (or more) minced Thai chilies
5  Tbsp fish sauce
3  ½ Tbsp sugar
6 -7 Tbsp lime juice

Garnish
Lettuce leaves
Mint
Cilantro

Directions
1. Grill Chinese Eggplant and red bell pepper over a grill until cooked and soft.  Peel eggplant.

2. Cut peeled eggplant onto a serving platter lined with lettuce leaves. Julienne grilled red bell pepper, and set aside.

3. Slice prawns lengthwise to make 16 pieces. Arrange prawns, grilled red bell pepper, sliced red onion, sliced green onion and cilantro over eggplants.

4. Mix fish sauce, sugar and lime juice together. Make sure that sugar is melted. Taste. Adjust lime juice if the dressing is not sour. Add chili.  Stir to mix.

5. Pour dressing over salad before serving.

6. Garnish with cilantro and mint.

Serves 2-3