Zort requested this to be posted.

This was given to my sister-in-law by the owner of a Thai restaurant she enjoys.

4 Tablespoons red curry paste (Thai- The kind you can buy in an envelope in most groceries)
2 cans coconut milk (regular or light, I can't tell the difference)
3-4 boneless chicken breasts diced
1 1/2 Tablespoons Fish Sauce (again, found in most groceries)
about 1 cup bite-sized green beans, frozen or fresh
1 small eggplant peeled and diced

Stir the red curry paste into 1 can of coconut milk over medium heat until blended. Increase or decrease the curry paste used to taste, depending on how spicy you like it

Add the fish sauce.

Add the chicken and cook until chicken is mostly white.

Add 2cd can of coconut milk and the beans and eggplant. Bring to a boil, reduce heat to low and simmer, covered, for 15 min -30 min until beans and eggplant are done to your satisfaction.

Cook white rice (Jasmati, Texmati, or Basmati are the best). Serve over rice, or I often just add 1 to 1 1/2 cups cooked white rice to the curry after simmering and serve it that way.