Ingredients
- 1 Tbsp green curry paste (more if desired)
- 2 boneless, skinless medium chicken breasts (about 4 oz each), chopped into 1-inch chunks
- 1⁄2 cup carrots, peeled and diced
- 12 oz shiitake mushrooms, washed very well and sliced
- 1 medium yellow onion, sliced
- 1 cup Thai eggplant, sliced and cut into quarters
- 1⁄2 cup organic corn kernels, cut off cooked cob, or frozen and de-thawed
- 1 to 1 1⁄2 Tbsp fish sauce (less if brand is very pungent)
- 1 (13 oz) can coconut milk
- 1 green chile, sliced (optional—this will make the dish very spicy)
- 2 cups brown rice, short- or medium-grain, cooked
