CountryStyleCurry

Ingredients
Pichaya Country Style Curry Paste	7 tbsp (105 g)
Chicken (sliced)*	400 g
Pichaya Bamboo Shoot Slices (drained)	425 g (1 can)
Pichaya Straw Mushroom (drained)	425 g (1 can)
Pichaya Baby Corn (sliced)	1 cup
Eggplant (cubed)	1 cup
Basil Leaves	1/2 cup
Chicken Stock	1 Liter (4 cups)
Vegetable Oil	2 tbsp
Pichaya Fish Sauce	1 tbsp
Sugar	1 tsp

* Beef, Pork, Fish, Shrimp, or Seafood can be used, if preferred.

Directions
1.	On a medium heat, fry Pichaya Country Style Curry Paste with the vegetable oil for about one minute.
2.	Add the meat and cook until the meat is done, stir frequently.
3.	Slowly pour in the chicken stock and stir until the curry paste is well combined with the chicken stock
4.	Add Pichaya Bamboo Shoot, Pichaya Straw Mushroom, Pichaya Baby Corn, egg plant, Pichaya Fish Sauce, sugar, basil leaves, and bring to a boil.
5.	Serve with Pichaya100% Thai Jasmine Rice for an aromatic and Authentic Style Thai Meal.
Serve :	2 - 3