about 3 Tbs coconut oil, divided
3-4 Thai eggplant, cubed (or 1 medium zucchini, cubed)
½ cup sliced mushrooms
1 cup diagonally sliced asparagus
3-4 Tbs green curry paste (divided)
1 lb chicken breast, thinly sliced
2 cans coconut milk
1 cup water (or Swanson Thai ginger broth)
1 tsp fish sauce
2 Tbs brown sugar
1 tsp salt
2 red chilies, thinly sliced
1 package firm tofu, cubed
¼ cup Thai basil leaves, sliced
Lime wedges
Hot cooked rice
Heat 1 Tbs coconut oil in a large pot. Add eggplant to hot oil and cook for 3 minutes (eggplant will not be completely cooked). Remove eggplant from pan and set aside. If necessary, add an additional tablespoon of oil to the pot and cook mushrooms and asparagus for 3-4 minutes, or until crisp-tender. Set aside in a separate bowl from the eggplant. Add 1 Tbs coconut oil and 1 Tbs curry paste to the pot. Cook until fragrant. Add chicken to pot and cook until outside is no longer pink, but chicken is not completely cooked.
Add coconut milk and water to the pot with the chicken and bring to a low boil. Reduce heat to low and stir in partially cooked eggplant, fish sauce, brown sugar, salt, red chilies and tofu. Simmer over low heat for about 10 minutes, or until chicken and eggplant are cooked through. (If using zucchini, instead of eggplant, do not return to the curry until just before serving).
Add additional curry paste until desired level of spiciness is reached (add in small amounts and taste after each addition). Return asparagus and mushrooms to the curry. Add additional water if curry is too thick.
Stir in sliced basil leaves just before serving. Serve with lime wedges over hot rice, if desired.
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