Chicken Green Curry

This is the first meal my husband made me.  I was impressed until I found out how easy it was to make.  Needless to say it worked since I married him.  A few notes; he likes to use zucchini instead of eggplant and I prefer the Thai eggplant if we can find it (but will settle for the Japanese eggplant).
Thai eggplant are white/green and are about the size of a golf ball.  In my opinion they do not get as "mushy"  as the alternatives. 

Ingredients

• 1 tablespoon Coconut Fat/Oil
• 1 lb. chicken breast
• 4 oz Green Curry Paste (I use Thai Kitchen but you can definitely make your own)
• 25 oz coconut milk (I use GOYA brand)
• 1/4 lb of thai eggplant (optional can be substituted with  1 Japanese eggplant or left out all together)
• 1/2 cup of fresh green beans cut in half
• 1 medium onion cut into matchsticks
• 8 oz bamboo shoots (drained)
• Salt to taste
• Red Chili pepper to taste
• Dash of fish oil

In a large skillet over medium high heat melt coconut fat and place chicken breast and cook until golden brown.
Remove from heat and place on paper towel to let drain and cool.
In the meantime add the onions, thai eggplant, green beans and salt. Let cook about a minute.
Add the coconut milk and green curry paste and stir until the green curry paste and coconut milk are combined.
Add bamboo shoots, fish oil and red chili pepper.

Take the cooled chicken breast and slice into bite size pieces and return to the pan.

Let mixture come to a boil and then turn heat to medium low and simmer for about 30 minutes uncovered. This will allow the chicken to finish cooking and the coconut milk to thicken. Make sure you stir a few times to make sure it is not sticking to the pan or burning. Serve with rice.