Thai chicken curry with eggplant and green beans

Boil the rice according to the instructions on the package.

In the meantime, cut the onion coarsely and cut the aubergine into cubes.

Heat the oil in a frying pan and fry the onion for 1 min. Add the chicken breast cubes and cook for 3-4 min. Add the eggplant and cook for another 3 minutes.

Spoon in the Bumbu spice and coconut milk.

Add the green beans and put the lid on the pan. Cook the curry for 7-8 min. Until the green beans are al dente. Season with pepper and salt.

Scoop the rice into bowls and spread the chicken curry over it.