Quick Thai Curry

Ingredients list for Quick Thai Curry

• 1 medium Long brinjals thin
• 2 tablespoon Oil
• 2 Boneless chicken breasts
• 4 tablespoons Schezwan chutney
• 4-5 Kaffir lime leaves
• 1 Lemon grass stem
• Juice of ½ lemon
• to taste Salt
• 1 cup Thick coconut milk

Method

1. Cut brinjal into small cubes.
2. Heat oil in a non-stick wok and add the brinjals and sauté.
3. Cut chicken into small cubes and add to the wok. Mix well and sauté.
4. Add Schezwan chutney and kaffir lime leaves. Crush the lemon grass stem with a rolling pin and add to the wok and mix well.
5. Add 4-5 cups water and mix well. When the mixture comes to a boil, add lemon juice and salt and mix well and let it simmer till chicken gets cooked.
6. Add coconut milk and mix well. Pour the curry into serving bowl and serve hot with steamed rice.