Red Curry Chicken

Ingredients

 * 2 tablespoons olive oil
 * ½ tablespoons red curry paste
 * 1 pound boneless chicken breast, sliced in bite-size pieces
 * 1 teaspoon salt
 * 2 tablespoons fish sauce
 * 1 tablespoon sugar (optional)
 * 1 can (13.5 ounces) coconut milk
 * 4 kaffir lime leaves (optional)
 * ¼ pound green beans, cut into 1-inch pieces
 * 1 can (8 ounces) sliced bamboo, rinsed and drained
 * ¼ pound eggplant, peeled and cubed
 * 2 stalks scallions, cut 1 inch long
 * 1 cup basil leaves

Directions

 * 1) Heat a wok with oil on high heat. Add curry paste and mix well 1 minute. Add chicken and stir constantly 3 minutes. Add salt, fish sauce, and sugar. Stir constantly another 3 minutes, allowing the chicken to absorb the flavor. Add coconut milk and kaffir lime leaves. Stir well and bring to a boil. Add green beans and bamboo. Stir well, cover, and cook 3 minutes. Add eggplant and stir well. Cover and cook 3 minutes. Add scallions and basil. Stir well and transfer to a serving bowl.
 * 2) Serve with rice, lettuce of any kind and cucumber.