Thai Green Curry

PREPARATION

1. Heat oil in a non-stick pan, add in the green curry paste and stir-fry for about 1 minute or until fragrant.
2. Add in chicken and stir-fry for 3 minutes.
3. Then add eggplant, red capsicum, carrots and lime leaves, and stir-fry until chicken is cooked.
4. Add in low-fat milk and water, and bring to a boil. Simmer for 5–10 minutes until vegetables are tender.
5. Serve with wholemeal bread.