STREAMING NOW: Chuck's Week Off
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A really tangy, pick-you-up and high speed meal.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
  2. Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
  3. Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
  4. Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: