1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)
Preheat oven to 400. Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.
While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan. Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic. Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder. Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.
Add the eggplant. Stir, and let simmer for a bit so the sauce thickens. After 6 or so minutes, add the fish sauce and the lime juice. Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce). Add about a teaspoon more fish sauce.
Serve over cauliflower rice with a lime wedge.