Ingredients

10 oz Skinless, boneless chicken breast

4 tbsp vegetable oil

1 tsp chopped garlic

2 tbsp red curry paste

2 lime leaves, torn into thirds

1.5 cups warm water

2 tbsp fish sauce

1 tsp sugar

1 tbsp oyster sauce

1 cup thinly sliced bamboo shoots

4 long green beans, cut into 1-inch pieces

1 Asian eggplant, sliced irregularly into 1-inch wedges

20 fresh basil leaves

1/2 red pepper, cut into thin strips

2.5 cups freshly steamed rice

Preparation

  1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.

  2. Heat oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add red curry paste and stir-fry for 2 minutes. Add water and stir for 1 minute until bubbling. Add fish sauce, sugar, oyster sauce and stir-fry for 1 minute. Add bamboo shoots, green beans and eggplant and stir-fry for 2-3 minutes until tender.

  3. Immediately add basil leaves and red pepper strips and stir-fry for one minute. Transfer to a serving dish and serve immediately, accompanied by steamed rice.