CHICKEN - TAMARIND CURRY WITH VEGETABLES

By akselden

Ingredients

• 6 T. olive oil, divided
• 8 oz. globe eggplant, cut into 1/4" rounds
• 2 T. oil
• 1 lb. boneless, skinless chicken thighs, cut into 1" pieces
• 4 oz. blanched green beans
• Eggplant
• 1 jar tamarind coconut curry sauce

Preparation

Step 1

1. In wok over medium high heat, warm 4 T. olive oil. Add eggplant, saute, until lightly browned, 8-10 minutes.
Transfer to plate.

2. In wok, warm 2 T. oil. Add chicken thighs and saute 1 minute. Add green beans, eggplant, and sauce. Reduce heat to low; simmer until chicken is opaque, about 5 minutes. Serve with steamed rice.