Thai Green Chicken Curry with Veggies

I love curry and I can't seem to get enough curry these days (pregnancy cravings in full force). I've made 3 different curry dishes in 3 days. This one was really good. As well as the lentil curry I made today, maybe I'll post that one tomorrow.

Ingredients:

• 3 Tbs coconut oil
• 1/2 an eggplant, sliced into thin bite size pieces
• 2 carrots, peeled and sliced into thin pieces
• 1 red bell pepper sliced into strips
• 1 Tbs ginger, grated
• 2 cloves garlic, diced
• 1 tsp red pepper flakes
• 2 large chicken breasts, cubed
• 1 1/2 cups of kale, chopped into small pieces
• 1 can of canned coconut milk (use full fat not light)
• 3 Tbs Thai green curry paste
• 1 1/2 Tbs Thai fish sauce
• Fresh Thai basil or cilantro diced to garnish (I preferred it with cilantro, Tyler liked the basil)
• Serve over rice or rice noodles.

Directions:

1. Soak the eggplant in salt water for 10 minutes (this will take out the bitter flavor). Make sure the eggplant is completely covered with salt water. I had to put a bowl on top of mine to press it down in the water. Drain and rinse the eggplant.
2. Heat the coconut oil in a wok, or large skillet. Add the carrots, eggplant, red bell pepper, ginger, garlic, and red pepper flakes. Sauté for 5 minutes.
3. Add the chicken and Kale. Cook for about 5 minutes or until the meat is starting to color.
4. Pre-stir the coconut milk and then pour it in.  Stir in the curry paste.  Cover and let simmer  for 12 minutes.
5. Stir in the fish sauce and serve over rice noodles or brown rice. Top each dish with basil or cilantro.
6. *note, we added a little cashew milk to ours in addition to the coconut milk. We felt it needed more liquid. Any type of milk could be added to thin it out a bit.