1. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, until translucent, about 4 minutes. Add garlic and cook for 1 minute, then add capsicum strips and eggplants pieces and cook, stirring, for about 4 minutes. 2. Add red curry paste and stir for 1 minute, then add chicken slices and cook for 2–3 minutes. 3. Add coconut milk, bamboo shoots (if using), palm sugar, lime juice and fish sauce. 4. Stir well and bring to a boil, then turn down to a simmer and cook for 10–12 minutes, or until vegetables are soft and chicken is cooked through. 5. Garnish with coriander and serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
