Thai Style Curry Chicken

Ingredients:
- 1 lb chicken breast, sliced
- 1 can (150mil) coconut milk
- 2 tsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp yellow curry
- 2 tbsp lemongrass paste
- 1 small Asian eggplant
- Vermicelli

Preparation:
- Soak vermicelli in cold water;
- Heat up a skillet on medium-low heat. Add red curry paste and saute for two minutes until the aroma comes out;
- Add coconut milk and mix it with the red curry paste.
- Mix in chicken until the meat is coated with sauce. Then add fish sauce, sugar, yellow curry,  lemongrass paste, and eggplant;
- Saute and turn heat low to stew for another 5 minutes;
- Drain water off vermicelli and blend it in with the stew. Simmer for a few minutes until the vermicelli becomes clear and soft.