Eggplant Green Curry with Thai Basil Chicken

Ingredients:

• 1 package SUMM! Thai Basil Chicken Spring Rolls
• 1 small red onion
• 2 Tbsp olive oil
• 2-3 Tbsp green Thai curry paste
• 2 cloves garlic, minced
• 1 Japanese eggplant, sliced
• 1 serrano green chili, sliced
• 1 can coconut milk
• 1 cup chicken stock
• ½ cup fresh thai basil leaves plus some for garnish
• 1 lime, cut into wedges
• Cilantro for garnish

Directions:

1. Prepare spring rolls according to package directions. Keep warm and reserve.
2. Meanwhile, in a large pan over medium high heat, add the oil and saute the onion, garlic, and curry paste. Add the sliced eggplant and stir to combine. Next, add the coconut milk, chicken stock, serrano chili and thai basil leaves. Allow to simmer, uncovered for 5 – 10 minutes or until the eggplant is soft and tender.
3. Season with some lime juice and garnish with lime wedges, thai basil and cilantro.
4. Serve over steamed rice and enjoy with crispy SUMM! Thai Basil Chicken Spring rolls.

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