Thai chicken curry with eggplant

Name: thai chicken curry with eggplant
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g basmati rice; 2 el sunflower oil; 1 Scale Thai chicken fillet cubes with lemongrass 350 g; 1 eggplant in cubes; 300 g garden peas extra fine (pack 450 g, freezer); 1 look coconut milk 400 ml

A nice thai recipe. The main course contains the following ingredients: poultry, basmati rice, sunflower oil, Thai chicken breast cubes with lemongrass (350 g), aubergine (diced), garden peas (extra fine (pack 450 g, frozen)) and coconut milk (400 ml).

Ingredients

Directions

Boil the rice according to the instructions on the package.
Heat the chicken in a wok and fry the chicken breast cubes in 3 min. Golden brown. Add the eggplant and cook for 4 minutes. Add the frozen garden peas and pour the coconut milk into the wok. Heat the curry for another 6-8 minutes. Season with salt and pepper.
Divide the rice over 4 bowls and add the chicken curry.