Thai Red Curry with Chicken

Red curry is my favorite type to curry and only type that I order at any Thai restaurant. Never would of thought how simple and fast this dish is to prepare.   

Ingredients:

1 tablespoon extra virgin olive oil

2 tablespoons red curry paste

8 oz boneless and skinless chicken breast, cut into strips

1/2 cup coconut milk

1/4 cup water

2 carrots; cut into bite size

1 cup green beans; cut in half

1 medium potato; cut into bite size

1 medium eggplant; cut into bite size

1 red bell pepper; cut into strips

1/2 teaspoon fish sauce

Salt for taste

Directions:

1.       Heat up a pot with olive oil, sauté chicken until golden brown. Add the red curry paste stir well together.

2.      Add in coconut milk, water, carrots, green beans, potato, eggplant, red bell pepper and bring to boil. Turn heat to medium low; let it simmer for about 10 minutes.

3.      Lastly, add in fish sauce, let it simmer for another 5 minutes, then ready to serve.