1. Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate. 2. Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes. 3. Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice. 4. Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
