1 1/2 lbs Marksbury chicken, chopped
2 Tbs olive oil
1 onion, sliced
1 green pepper, cut into strips
1 small eggplant, cut into strips
2 Tbs fresh ginger, sliced
1 1/2 cans unsweetened coconut milk
1 C Marksbury chicken stock
1 Tbs Thai fish sauce
4-5 Tbs Thai green curry paste
1 or 2 limes
2 Kaffir lime leaves or zest of 1 lime
Thai or Italian basil leaves
salt to taste

1. Heat the oil in a large skillet. Add onion, green pepper, eggplant and ginger. Sauté for 4-5 minutes. Season with salt.
2. Add curry paste and stir until worked in and fragrant, about 2 minutes.
3. Add coconut milk, chicken stock and lime leaves. Bring to a very slow simmer. Add the chicken pieces and continue to cook for 15 minutes or until the chicken is cooked and the vegetables are tender.
4. Season with salt, fish sauce, lime juice and add basil leaves to the pot.

Cook for 5-10 more minutes and serve with Carolina Plantation Aromatic Rice.

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Eat Well.