Green Curry with Chicken and Eggplant - Hello Canola

Ingredients

• 2 Tbsp canola oil (30 mL)
• 3 Tbsp green curry paste (45 mL)
• 8 boneless skinless chicken thighs, cut into bite sized pieces
• 2 Asian eggplants, trimmed and diced
• 1 -14 oz can coconut milk (398mL)
• 2 Tbsp brown sugar (30 mL)
• 1 Tbsp fish sauce (15 mL)
• 2 Kaffir lime leaves, minced or zest of 1 lime (1)
• 1 cup sliced bamboo shoots (250 mL)
• 1 red pepper, thinly sliced
• ¼ cup chopped cilantro (60 mL)