1 jar WATCHAREE'S Thai Green Curry Sauce
1 cup sliced chicken breast
½ cup quartered Thai eggplant
¼ cup sweet basil
3 leaves kaffir lime leaves (optional)
Warm green curry sauce over medium heat, add chicken and cook through. Slice eggplant into quarters. Add eggplant, sweet basil leaves and shredded kaffir lime leaves. Mix well and simmer for 5 minutes. You may substitute eggplant with your favorite vegetables, such as broccoli, bell pepper, cauliflower, carrots, squash or zucchini. Serve with steamed jasmine rice, brown rice or roti.