Ingredient：
Chicken fillet	80 g
Green pea	1/4 bowl
Thai eggplant	3 pc
Skim milk	3 Tbsp
Seasoning：
Fat free green curry paste	2 tsp
Sweetener for cooking	1 tsp

 

Method：   

1. Cut each Thai eggplant into four pieces, dice chicken fillet .
2. Heat up non-stick pan, pan fry Thai eggplant and chicken fillet. Add 2 bowls of water, cook over medium heat for 5-6 minutes.
3. Add green curry paste and green peas.
4. Add skim milk (if it is too spicy, can add sweetener to reduce the spicy flavor).
5. Cook until the sauce becomes thick and ingredients are well done.