2 eggplants, cut into 1″ thick
1 chicken breast, cubed
2 carrots, cubed
1 shallot, sliced
5 tbsp coconut milk
2 tbsp sherry
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil
salt & pepper
Marinate chicken in sherry, cornstarch, soy sauce, sesame oil, salt & pepper.
Heat cooking oil. Add shallots. Fry till fragrant.
Add chicken. Fry till partially cooked.
Add carrots. Cover for about 1 minute.
Add eggplant. Cook till eggplant starts to soften.
Add coconut milk. Stir well, then lower heat and cover, simmering till carrots and eggplant are cooked to the right softness.