Thai Chicken Recipe with Lemon Grass and Coconut Milk

Ingredients

• 1/4 cup onions (diced)
• 1 tablespoon ginger (fresh, grated)
• 1/4 cup lemon grass (chopped)
• 3 tablespoons canola oil
• 8 ounces eggplant (chopped into cubes)
• 28 ounces canned coconut milk (2 - 14 ounce cans, shaken)
• 1/2 cup water
• 2 tablespoons red thai curry paste
• 1 tablespoon soy sauce
• 10 ounces bamboo shoots ( canned, sliced)
• 2 chicken breasts (skinless, boneless, cut into cubes)
• 4 carrots (peeled & cut into matchsticks)
• 6 ounces green beans (trimmed & sliced into sticks)
• 1 red pepper (sweet, sliced)
• 3 tablespoons cilantro (chopped)
• 1 - 1 1/2 cups Basmati rice (cooked)