@catastrophiccook: Noodlewave inspired Crispy Chicken Green Curry Curry 2 13.66 oz cans coconut milk 1 4 oz jar Green Curry Paste 3 1/2 cups water 12 ounces eggplant (I used 3 small ones) 1/2 cup Thai basil 5 garlic cloves minced 3 carrots chopped into small cubes 1 cup peas 1-2 limes Chicken 3 chicken breast sliced thinly 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 2 eggs Breadcrumbs Rice 2 cups jasmine rice 1 tbsp salt 2 tbsp oil 3 1/2 cups water Bring one can of coconut milk to a simmer till it separates. Add the curry paste and mix well. Add 1/2 of the basil and the other can of coconut milk and the water. Peel and chop the eggplant and add in. Add 1 tbsp curry powder. Bring to a simmer and cook till the eggplant is soft. Add the other half of the basil and some salt and blend using an immersion blender. Add lime and salt to taste. Finally add in the chopped carrots and peas. Cook for a couple minutes and serve with rice and chicken! For the chicken, I slice it thinly then mix it in with spices and eggs. Then dip it into the breadcrumbs or panko and fry till crispy and golden. For the rice I rinse it and add it with the salt and water. Bring to a boil. Once the water is no longer covering the rice I mix in the oil and drop to the lowest heat and cover for 20 minutes. * I air fried the chicken for my husband to make it healthier. Just drizzle with a little oil or spray and air fry at 400 for about 15-20 minutes or until internal temp is 165 F. Enjoy!