Thai Chicken and Breadfruit Curry

Ingredients

• 2 teaspoons vegetable oil
• 1/4 cup thai curry paste
• 1 large carrot (peeled, cut into 1/2" thick rounds)
• 1 medium onion (chopped)
• 1 red bell pepper (cut into 1" pieces)
• 1 japanese eggplant (sliced in half long ways and cut into 1" pieces)
• 1 pound breadfruit (peeled, cored, cut into 1" pieces)
• 1 pound skinless, boneless, chicken thighs (cut into 1" pieces)
• 1 13.5-ounce can unsweetened coconut milk
• 1 1/2 cup chicken brother or stock
• chopped fresh thai basil and cilantro

Directions

1. Heat oil in a lerge heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
2. Add carrots, onion, and pepper and cook, stirring occasional, until onion is translucent, about 5-8 minutes.
3. Add eggplate, breadfruit, chicken, coconut milk, and 1 1/2 cups chicken broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked trhough and breadfruit is tender, about 20 minutes.
4. Stir in basil and cilantro to taste.
5. Serve with rice and lime wedges.