Green Chicken Curry

6 skinless, boneless chicken thighs
1 3/4 c. coconut milk
2 garlic cloves, crushed
2 Tbs Thai fish sauce
2 Tbs Thai green curry paste
1 lg eggplant
3 fresh green chilies, finely chopped
3 fresh kaffir lime leaves, shredded, plus extra to garnish
salt and pepper
4 Tbs chopped cilantro
freshly cooked rice, to serve

Cut the chicken into bite-size pieces. Pour the coconut milk into a preheated wok or large skillet over high heat and bring to a boil.

Add the chicken, garlic and fish sauce to the wok and return to a boil. Reduce the heat and simmer gently for 30 minutes, or until the chicken is just tender.

Remove the chicken from the wok with a slotted spoon. Keep warm.

Stir the curry paste into the wok. Add the eggplants, chillies and lime leaves and simmer for 5 minutes.

Return the chikcen to the wok and bring to a boil. Season to taste with salt and pepper, then stir in the cilantro. Transfer to serving plates and garnish with lime leaves, if using. Serve immediately with freshly cooked rice.