Oct 10 # 1 of 2
2 chicken breasts
1 T. (or more) red curry paste
2 cloves minced garlic
1 can coconut milk (shake well before opening)
1 t. Fish Sauce
1 big handful long beans (or green beans), cut into 2-inch lengths
3-2 stalks lemon grass, bashed, and cut into 2-inch lengths
5 Kaffir lime leaves
2 - 3 cups of strong chicken broth
a handful of uncooked jasmine rice
4 baby eggplants, sliced into 6-8 wedges each
some ****akes, if you like 'em
1 sliced carrot
fresh basil and/or cilantro
Slice chicken breast into thin strips and stir fry 'til *just* browned on the outside.
Add curry paste, garlic , ****akes and 1/2 can coconut milk.
Simmer til oil is released. Add fish sauce, long beans, eggplant, lemongrass, lime leaves, carrot, rice, and chicken broth and simmer 10-15 mins. Add rest of coconut milk and basil last 5 mins.
Add dark soy sauce to taste.
Remove lemon grass segments and lime leaves before serving.
(If you can't find lime leaves or lemongrass, add a little fresh lime juice just before serving.)
If using cilantro, add after the soup is off the heat.