Green Curry Chicken

This was my first green curry (as far as I can remember) and I had no idea if it would come out right. You'll need: (serves 2-3)

4 big chicken fillets
2 small eggplants, cubed
1 onion, chopped
2 tbsp green curry paste
1 red bell pepper, chopped
2 big carrots
1 zucchini
coconut oil

To taste: coconut milk

About a day before cooking, make a "marinade" for the chicken. Simply dissolve about 2 tablespoons paste into warm water, and pour into a container with the chicken, making sure they are fully covered.
On the day, first cook the onion in coconut oil until brown, add the red bell pepper and the curried chicken, including the liquid.
Let the chicken simmer on medium heat for about 20 mins. In the last 10 mins, add the eggplant.
Meanwhile, using a julienne peeler, make noodles from the carrot and zucchini.
In a separate pan (like a wok) heat coconut oil and cook the noodles for about 5-10 mins.
To temper the spiciness of the curry a bit, you can add coconut milk to taste, I added about 1/4 cup.
Sprinkle some coconut chips on top for a nice crunch :-)

The sweetness of the carrot really compliments the spicy curry, but you could also use just zucchini or even Miracle Noodles. (Use code AFF10 for 10% off)