Chef Rick’s Curry Chicken


1 lb chicken breast cut into chunks
1 eggplant chopped into 1/2 cubes
1 yellow bell pepper chopped
4 green onions chopped
2 tomatoes chopped
8 garlic cloves chopped
2 cans coconut milk
6 lime leaves
6 sprigs of lemon grass
1/8 cup fish sauce
2 Tbsp curry or to taste


  • Boil coconut milk, lime leaves and lemon grass for 3-4 minutes.
  • Reduce to a high simmer and add curry powder 2 Tbsp or to taste.
  • Add veggies and chicken.
  • Simmer on high until done.
  • Mix in fish sauce.

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